I love this recipe because it tastes like autumn in a bowl. It's creamy, comforting and delicious. Perfect for a cool fall evening.
For the herby cranberry sauce:
In a medium saucepan, combine all the ingredients for the sauce. Pour in 1 cup water, then stir and bring to a gentle boil over medium heat. Reduce the heat to low and cook, stirring occasionally, until most of the liquid has cooked down and the mixture is thick like jam. Set aside.
For the soup:1.
Generously season the chicken with salt and pepper. Heat a large Dutch oven over medium-high heat and add the olive oil and butter. Working in two batches, brown the chicken on both sides, then remove it to a sheet pan or plate.2.
Add the onion, carrots, celery and garlic to the pan. Stir and cook for 5 minutes, until the vegetables are slightly softened.3.
Add the wine and stir, scraping the bottom of the pan. Cook for 3 minutes, letting the wine reduce by at least half. Reduce the heat to medium and sprinkle the flour over the vegetables, then stir for 2 minutes to let the flour start to cook. Pour in the broth and 1 cup water and stir until the mixture is heated through, about 5 minutes. Add the wild rice and stir it in, then add the chicken and any juices from the pan. Finally, add the bay leaf. Stir, reduce the heat to low, cover, and simmer until the wild rice is almost tender and the chicken is cooked through, about 35 minutes.4.
Remove the chicken from the pot and shred it with two forks.5.
Pour the half-and-half into the soup and stir it to combine.6.
Return the chicken to the pot, then add the thyme, rosemary, sage and kale.7.
Stir the whole delicious mess together and let it simmer another 10 minutes. Taste the wild rice and make sure it's cooked completely. If not, add a little more water and let the soup simmer another 10 minutes.8.
Just before serving, remove the bay leaf, squeeze in the lemon juice, and stir! Taste and add more salt and/or pepper if needed.
Serve a big bowl of soup with a spoonful of the cranberry sauce on top.