Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1 lb)
- 1 cup wild rice
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Dice chicken into bite-sized pieces and cook in a large pot over medium heat until golden brown (5-7 minutes). Remove and set aside.
- In the same pot, sauté onions, carrots, and celery until softened. Add garlic and cook for an additional 30 seconds.
- Stir in wild rice, then add chicken broth, thyme, and bay leaf. Bring to a boil; reduce heat and simmer for 40 minutes.
- After cooking time, stir in heavy cream and cooked chicken. Adjust seasoning with salt and pepper.
- Serve hot with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg