Matzah Ball Soup

Ingredients

• Oil
• Chicken thighs, boneless skinless
• Flour
• Butter
• Thyme
• Wild rice
• Carrot
• Celery
• Onion
• garlic
• Chicken Stock
• Heavy cream
• Salt and Pepper
• Instructions: Heat Dutch oven to medium heat, add oil.
• Pat chicken dry and season with salt.
• Brown chicken in dutch oven. Remove and set aside.

• Add butter and small dice mirepoix to pan. Saute until onion is starting to grow transparent.

• Add thyme, wild rice and garlic to the saute, and stir until all ingredients are coated in a bit of oil.

• Add flour to mix and toast to blonde roux

• Deglaze with Chicken stock and bring to a simmer. Reduce for 45 minutes and add heavy cream. Reduce until desired consistency,
• Remove thyme steams and season to taste.