# What You Need:
→ Meats
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, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
07 - 1 cup baby spinach (optional)
→ Dairy
08 - 3 tablespoons unsalted butter
09 - 1 cup heavy cream
10 - 1 cup whole milk
→ Liquids
11 - 6 cups low-sodium chicken broth
→ Spices & Seasonings
12 - 1 teaspoon dried thyme
13 - 1 teaspoon dried parsley
14 - 1 bay leaf
15 - Salt and freshly ground black pepper, to taste
→ Thickener
16 - 3 tablespoons cornstarch or gluten-free flour, mixed with 3 tablespoons cold water (slurry)
# Steps:
01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, carrots, and celery then sauté 5 to 7 minutes until softened.
02 - Incorporate minced garlic and cook for 1 minute until aromatic.
03 - Stir in rinsed wild rice, dried thyme, parsley, bay leaf, and chicken broth. Bring to a boil, reduce heat to low, cover, and simmer 35 to 40 minutes until rice is tender.
04 - Remove bay leaf. Add cooked chicken and baby spinach if using, stirring to combine.
05 - Whisk cornstarch or gluten-free flour with cold water to create a slurry. Stir into the pot and cook 2 to 3 minutes until slightly thickened.
06 - Lower heat to a gentle simmer. Stir in heavy cream and whole milk. Warm through without boiling.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve hot.
