Stir in the wild rice, chicken broth, and bay leaves. Bring the mixture to a low boil then cover and reduce to a simmer. Simmer for about 40 minutes or until the rice is tender (see notes below). Add the cooked chicken back to the pot and simmer for a few minutes. Remove the pot from the heat and stir in the cream, thyme, and rosemary. Ladle into bowls and garnish with more fresh thyme, rosemary, or parsley.
HELPFUL RECIPE TIPS
- A little smoked paprika adds a hint of smoky sweet taste and a little dash of color. If you want your soup pearl white simply omit the paprika.
- The wild rice adds texture and a pleasant nutty flavor. Wild rice is done when some of the kernels have opened. It will be tender with a slightly chewy texture. That is one of the characteristics I like most about it.
- Boneless skinless chicken thighs can be substituted for the chicken breasts.
- 1 teaspoon of dried thyme and 1 teaspoon of dried rosemary can be substituted for fresh herbs. Just stir them into the pot with the garlic.
- Other veggies to add include mushrooms (sauté first), frozen peas, or fresh spinach.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power or on the stovetop on low.
- To freeze first, completely cool. Then ladle into marked freezer zipper bags and freeze for up 3 months. See more about freezing soup below.