Cooking Instructions
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Step 1
Season the
Boneless, Skinless Chicken Thighs (455 g)
with
Salt (3 g)
and
Ground Black Pepper (1 g)
.
Step 2
Heat the
Olive Oil (30 mL)
in the dutch oven over medium-high heat. Once hot, add chicken and sear the chicken for about 5 minutes or until golden brown. Remove from the pot, and set aside.
Step 3
In the same pot, add
Butter (30 g)
,
Button Mushrooms (115 g)
,
Yellow Onion (1)
,
Celery (3 stalks)
,
Carrots (2)
,
Garlic (2 cloves)
, and
Fresh Thyme (4 sprigs)
leaves. Saute over medium heat for about 5 minutes. Then season with
Salt (3 g)
and
Ground Black Pepper (1 g)
.
Step 4
After 5 minutes, turn the heat down to medium-low. Add the
All-Purpose Flour (30 g)
and stir until well combined. Stir continuously to ensure it doesn't burn. Cook for about 2 minutes.
Step 5
Pour in the
Chicken Stock (1.2 L)
. Stir occasionally until the soup is smooth and with no lumps.
Step 6
Add the
Wild Rice (160 g)
and turn to medium-high and bring it to a boil. Once boiling, reduce the heat to simmer. Cover with a lid and cook for about 35 minutes.
Step 7
After 35 minutes, add the chicken. Cook for 5 more minutes.
Step 8
Once the wild rice pieces have burst out of their shells, add in the
Milk (480 mL)
slowly while stirring. Continue to cook for about 5 minutes, or until the soup has reached your desired level of thickness.
Step 9
Serve the soup in a bowl, and garnish with
Fresh Parsley (3 g)
.
