Creamy Chicken and Wild Rice Soup with Crusty Bread Chicken Rice Soup with Bread

Bring a medium saucepan of water to a boil over high heat. Add the wild rice blend and cook for 35–40 minutes until tender. Drain and set aside.

While the rice cooks, pat the chicken breast dry and season with 1/2 tsp salt and 1/4 tsp pepper. In a large pot, melt butter over medium-high heat. Sear the chicken for 4–5 minutes per side until golden and cooked through (internal temperature 75°C). Transfer to a plate and shred when cool enough to handle.

In the same pot, add the diced onion, carrot, and celery. Sauté over medium heat for 5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.

Sprinkle the flour over the vegetables and stir for 1 minute to coat. Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add the dried thyme, remaining salt, and pepper. Bring to a simmer and cook for 5 minutes until slightly thickened.

Stir in the cooked wild rice and shredded chicken. Pour in the heavy cream and stir until combined. Simmer for 2–3 minutes until heated through. Adjust seasoning to taste.

While the soup finishes, slice the crusty bread and warm it in a toaster or oven at 180°C for 5 minutes until crisp.

Ladle the soup into bowls and serve with the warm crusty bread on the side.