INGREDIENTS

For the Soup:

• 2 large chicken breasts
• 2 tablespoons grapeseed oil
• 1 1/2 tablespoon kosher salt, divided
• 3 teaspoons freshly cracked black pepper, divided
• 8 cups chicken stock
• 2 cups uncooked wild rice blend
• 5 tablespoons salted butter
• 1/4 cup all-purpose flour
• 3 stalks celery, diced small
• 4 carrots, diced small
• 1 large yellow onion, diced small
• 6 garlic cloves, finely minced
• 2 tablespoons Herbs de Provence
• 1 1/2 cups heavy cream
• 8 sprigs fresh rosemary
• 10 sprigs fresh thyme
• 1 1/2 tablespoons Cajun seasoning
• Juice from 1 lemon
• Kosher salt, to taste
• 1 tablespoon fresh dill, chopped
• 3 tablespoons fresh parsley, chopped
• 1 tablespoon chives, finely sliced
• 1 bunch fresh dill, leaves picked for garnish

For the Citrus Breadcrumbs:

• 1/4 cup olive oil
• 6 garlic cloves, microplaned
• 1 cup Panko bread crumbs
• Kosher salt, to taste
• 1 tablespoon Espelette pepper
• 2 tablespoons Herbs de Provence
• Zest from 1 lemon

HOW TO MAKE IT

1. Make the Citrus Breadcrumbs: To a large saute pan on medium heat, add the olive oil, microplaned garlic, Espelette pepper, and Herbs de Provence. Saute until fragrant and garlic begins to sizzle, about 2 minutes. Add the panko breadcrumbs to the pan and mix well, continuously stirring until lightly golden and crisp, about 4 minutes. Remove from the heat. Add the salt and lemon zest and toss well to combine. Spread the breadcrumbs evenly on a large plate or baking sheet to cool completely.
2. Season chicken breasts on both sides with 1 tablespoon salt and 1 teaspoon freshly cracked black pepper.
3. Make a bouquet garni with the fresh rosemary and fresh thyme using kitchen twine.
4. In a 7 quart dutch oven, add 2 tablespoons of oil and heat on medium high.
5. Add the chicken breasts to the pot and sear on each side till golden brown, about 5 minutes per side. Remove chicken and set aside.
6. To the same pot, add the butter and let it melt. Add celery, onion, carrot, and 1/2 tablespoon salt and saute till softened and lightly brown, about 5 minutes.
7. Next add garlic, remaining black pepper, Herbs de Provence, and Cajun seasoning and saute for 1-2 minutes until the garlic is softened and the spices are fragrant. Reduce the heat to medium low.
8. Add the flour and saute to create a roux, cooking for 3 minutes until flour has turned slightly golden.
9. Return the chicken back to the pot, along with the wild rice and bouquet garni. Cover completely with chicken broth and bring to a boil.
10. Reduce the heat to a simmer and cover. Simmer for 15-20 minutes until chicken is cooked through, stirring occasionally.
11. Once the chicken is registering 165°F, remove it from the pot and set aside on a cutting board to shred to your desired size. Continue to simmer the soup, covered, for an additional 15-20 minutes until the rice is tender.
12. Once the rice is cooked through, discard the bouquet garni, return the shredded chicken to the pot, and stir well.
13. Add the heavy cream and continue to simmer for 5 minutes, or until the chicken is heated through and the soup returns to a simmer.
14. Taste and finish the soup with the juice of a lemon, 1 tablespoon chopped dill, 3 tablespoons chopped parsley, as well as additional salt and pepper to taste.
15. Serve the soup topped with citrus breadcrumbs, sprigs of fresh dill, and thinly sliced chives.