1cupraw wild rice(rinsed thoroughly in hot water using a fine mesh sieve)
9cupschicken stock(divided - 6 cups for the soup, 3 cups for cooking the wild rice)
½cupyellow onion(peeled, finely diced)
4ribscelery(washed, diced - use the green leaves from the celery if you have them)
1tablespoonfresh parsley(chopped - use another ½ to tablespoon of chopped parsley to garnish, if desired)
1cubechicken bouillon(I use the Knorr brand cubes)
salt & pepper(to taste, start with about ½ teaspoon each)
¼cupdry white wine(I like Pinot Grigio - or substitute some more chicken broth)
2cupscooked chicken(chopped or pulled chicken, skin removed)
Minnesota wild rice should be thoroughly rinsed in hot water for a minimum of 30 seconds. Start 1 cup of rinsed, raw wild rice in a saucepan with the heated 3 cup portion of chicken stock while you prep the rest of the soup ingredients (follow the cooking instructions on packaging with these exceptions). *Using the chicken stock will add another layer of flavor to your wild rice, but I strain the cooked wild rice and discard the stock that was used as it may add a bitter flavor to the soup.
In a stock pot or a dutch oven, melt the butter over medium heat. Add chopped onion, carrots, and celery (I like the mirepoix vegetables in this soup finely chopped, so will often do a rough chop and blitz them a few times in a food processor). Cook, stirring occasionally, until the onion is translucent and the carrots are softened, about 5 minutes.
Add seasoning (thyme, parsley, garlic powder, salt, and pepper) as well as bay leaves and the chicken bouillon cube. Add dry white wine and chicken stock, then stir to combine.
Increase heat to high and bring the soup to a boil, then reduce heat to low, cover, and allow to simmer for 20 minutes.
Add chopped chicken, cooked Minnesota wild rice, and heavy cream. Continue to simmer until heated through, about 4-5 minutes.
Remove bay leaves, taste, and adjust seasoning as needed to personal preferences.