Ingredients:
3/4 Cup Uncooked Wild Rice
1 Cup Chopped Onion*
1 Cup Chopped Carrots*
1 Cup Diced Celery
7 Tbsp Butter, Divided
1 Clove Minced Garlic
4 1/2 Cups Chicken Broth*
Salt and Pepper
1 Lb Boneless, Skinless Chicken Breast
1/2 Cup Flour
1 1/2 Cup Milk
1/2 Cup Heavy Cream
Directions:
1) Cook rice according to package.
2) In a separate, large pot, melt 1 Tbsp butter over medium heat. Add onion, carrot, and celery and saute for 4 minutes. Add garlic, and cook for 30 seconds.
3)Add broth and season with salt and pepper. Increase heat to medium-high and add chicken.
4) Cover pot with lid and boil for 12-15 minutes, or until chicken is cooked through.
5) Remove chicken and shred. Reduce heat to low and add rice and chicken into the soup pot.
6) In empty rice pan, melt 6 Tbsp of butter and add flour. Wisk to combine. Slowly add milk and stir until thick. Add to soup pot. Stir in heavy cream and warm through. Serve and enjoy!
“*” indicates ingredients from the homestead