A rich blend of chicken, wild rice, and vegetables in a smooth, comforting broth.
# Ingredient List:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 cup onion, diced
05 - 2 cloves garlic, minced
06 - 1 cup mushrooms, sliced (optional)
→ Grains
07 - ¾ cup uncooked wild rice blend
→ Dairy
08 - 4 tablespoons unsalted butter
09 - 1 cup heavy cream
10 - ½ cup whole milk
→ Liquids
11 - 6 cups low-sodium chicken broth
→ Thickener
12 - ¼ cup all-purpose flour or gluten-free flour blend
→ Spices & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 teaspoon dried parsley
15 - ½ teaspoon dried rosemary
16 - Salt and black pepper to taste
# Directions:
01 - Rinse wild rice under cold water. In a large soup pot, combine wild rice and chicken broth. Bring to a boil, then reduce heat and simmer covered for 35 minutes.
02 - Melt butter in a medium skillet over medium heat. Add carrots, celery, onion, and mushrooms. Sauté for 5 to 7 minutes until softened. Stir in garlic and cook one additional minute.
03 - Sprinkle flour over sautéed vegetables. Stir continuously for 2 minutes to form a roux.
04 - Gradually whisk milk into the vegetable roux until smooth. Add this mixture to the pot with the rice and broth.
05 - Stir in cooked chicken, thyme, parsley, rosemary, salt, black pepper, and heavy cream. Simmer uncovered for 10 to 15 minutes, stirring occasionally until thickened and flavors meld.
06 - Adjust seasoning to taste. Serve hot, optionally garnished with fresh parsley.
