CREAMY CHICKEN, BRUSSEL SPROUT, AND WILD RICE SOUP
2 tablespoons olive oil
2-2 ½-pounds bone-in, skin-on chicken breasts
1 teaspoon salt
1 teaspoon black pepper
1 large onion, chopped
3 cups celery, chopped
½ teaspoon dried thyme
1 ½ teaspoons Dish off the Block Ciao Bella Italian Spice Blend
3-quarts chicken stock
3 cups carrots, sliced
1 ½ cups raw wild rice
1-pound Brussel sprouts, cut in half
1-pint heavy cream
Heat the olive oil in a large soup pot or Dutch oven over medium high heat. Season the chicken liberally with the salt and pepper. Place skin-side down in the hot oil and sear on the first side until golden and fragrant. Flip the breasts and add the onion, celery, thyme, and Italian seasoning to the pot and continue to cook, stirring occasionally until the onions and celery begin to soften, about 5 minutes. Add the chicken stock to the pan and bring to a boil. Reduce heat to low, cover and cook for 60-90 minutes, stirring occasionally.
Remove the chicken from pot and set aside to cool. Add the carrots and rice to the pot, cover and continue to cook over low heat for 30 minutes. Add the Brussel sprouts and heavy cream to the pot and bring to a boil. Reduce to low and cook for another 30 minutes until the carrots and Brussel sprouts are fork tender and the rice is fully cooked.
Take the meat of the chicken bones and shred into bite-size pieces. Discard the skin and bones and add the meat back into the pot. Bring back up to heat, stirring occasionally for 5 more minutes. Serve hot with crusty bread on the side.