Soup Recipe

Prepare aromatics

In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Make the roux

Sprinkle the flour over the softened vegetables and stir to coat. Cook the flour for 1–2 minutes, stirring constantly, to remove the raw flour taste but do not let it brown.

Add liquid and simmer

Slowly whisk in the chicken stock until smooth. Add the bay leaf and thyme. Increase heat to bring the mixture to a gentle simmer, then lower heat and simmer uncovered for 10 minutes to thicken slightly and meld flavors.

Add dairy and chicken

Stir in the heavy cream and whole milk, then add the shredded chicken and cooked wild rice. Return to a gentle simmer (do not boil vigorously after adding cream). Simmer for 6–8 minutes, stirring occasionally, to heat through and allow rice to finish absorbing flavors.

Season

Remove and discard the bay leaf. Taste and season with salt and freshly ground black pepper. If using, stir in the lemon juice to brighten the flavors. Adjust seasoning as needed.

While the soup simmers, toast the sliced almonds in a dry skillet over medium heat, stirring frequently, until they are golden and fragrant (about 3–4 minutes). Watch closely to avoid burning. Remove from heat and set aside.

Ladle the soup into bowls. Sprinkle each bowl with toasted almonds and chopped fresh parsley. Serve immediately with crackers on the side for scooping or crumbling over the soup.

Place crackers in a small basket or on a plate alongside each bowl. If desired, allow guests to crush a few crackers on top of the soup for texture.