# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Grains
02 - 3/4 cup uncooked wild rice, rinsed
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 2 medium carrots, peeled and diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Dairy
07 - 4 tablespoons unsalted butter
08 - 1 cup heavy cream
→ Liquids
09 - 6 cups low-sodium chicken broth
10 - 1 cup water
→ Thickeners
11 - 1/4 cup all-purpose flour (substitute gluten-free flour if needed)
→ Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - 1 bay leaf
15 - 1/2 teaspoon black pepper
16 - 1 teaspoon salt, or to taste
# How-To Steps:
01 - Melt butter in a large pot over medium heat. Add onion, carrots, and celery and cook for 5 to 6 minutes until softened.
02 - Incorporate minced garlic and sauté for an additional 1 minute until fragrant.
03 - Sprinkle flour over the vegetables, stirring continuously and cooking for 2 minutes to create a roux.
04 - Slowly whisk in chicken broth and water until smooth and lump-free.
05 - Stir in wild rice, thyme, parsley, bay leaf, salt, and pepper. Bring the mixture to a gentle simmer.
06 - Cover and cook over low heat for 35 to 40 minutes, stirring occasionally, until the wild rice is tender.
07 - Add cooked chicken and heavy cream. Simmer uncovered for 5 to 10 minutes until thoroughly heated and creamy.
08 - Remove bay leaf, taste, and adjust seasoning as necessary. Serve warm, optionally garnished with fresh parsley.
