# What you need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded (approximately 2 medium breasts)
→ Grains
02 - 3/4 cup wild rice, rinsed
→ Vegetables
03 - 1 cup carrots, diced
04 - 1 cup celery, diced
05 - 1 cup yellow onion, diced
06 - 2 cloves garlic, minced
→ Dairy
07 - 1 cup heavy cream
→ Broth & Liquids
08 - 6 cups low-sodium chicken broth
→ Fats
09 - 2 tablespoons unsalted butter
→ Flour
10 - 2 tablespoons all-purpose flour
→ Herbs & Seasonings
11 - 1 bay leaf
12 - 1 teaspoon dried thyme
13 - 1/2 teaspoon dried rosemary
14 - 1/2 teaspoon black pepper
15 - 3/4 teaspoon salt, adjust to taste
→ Optional
16 - 2 tablespoons chopped fresh parsley for garnish
# How to make it:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery. Cook for 5 to 6 minutes until softened.
02 - Incorporate minced garlic, dried thyme, dried rosemary, and bay leaf; cook for 1 minute until fragrant.
03 - Sprinkle all-purpose flour over the vegetables and stir continuously, cooking for 1 to 2 minutes to create a roux.
04 - Slowly pour in chicken broth while stirring constantly to prevent lumps.
05 - Add rinsed wild rice, salt, and black pepper. Bring the mixture to a boil; then reduce heat to low, cover, and let simmer for 35 to 40 minutes until the rice becomes tender.
06 - Stir in shredded chicken and heavy cream. Simmer uncovered for 5 to 7 minutes until warmed through and the broth thickens slightly.
07 - Remove bay leaf. Adjust seasoning as necessary. Serve hot, garnished with fresh parsley if preferred.
