1 tbsp. unsalted butter
2 tbsp. olive oil
1 onion, chopped
2 large carrots, diced
2 stalks celery, sliced
1 lb. boneless, skinless chicken thighs, diced
1 tbsp. fresh thyme leaves
3 cloves garlic, minced
2 tsp. kosher salt
1 tsp. black pepper
5 tbsp. flour
1 bay leaf
8 cups low sodium chicken broth
1/2 cup heavy cream
1 cup (8 oz.) wild rice
1. Add the butter and olive oil in a large stock pot over medium heat and heat until the butter has melted.
2. Add the onion, carrots, and celery and cook, stirring occasionally, until the veggies are tender, about 5-6 minutes.
3. Add the diced chicken and cook until no longer pink, about 10 minutes.
4. Add the thyme leaves, bay leaf and garlic and stir briefly until fragrant, then season with a little salt and pepper.
5. Add the flour and stir frequently, for about 1 minute, to cook out the taste of raw flour.
6. Add the chicken broth, heavy cream, 2 tsp. kosher salt and 1 tsp. black pepper; bring to a boil. Add the wild rice and bring back up to a boil. Reduce heat to a simmer, cover, and cook for 1 hour or until the rice is tender.
7. Ladle the soup into serving bowls and serve with hot sauce on the side.