Ingredients
Method
Sauté & Make Roux
- Melt butter in a large Dutch oven over medium heat. Sauté diced onion, carrots, and celery for 6-8 minutes until tender. Add minced garlic, thyme, and rosemary; cook 1 minute until fragrant.
- Sprinkle flour over vegetables and stir constantly for 2 minutes to cook out raw flour taste and form a velvety roux.
Simmer & Finish
- Slowly whisk in chicken broth to prevent lumps. Add wild rice blend, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until rice is tender.
- Stir in shredded chicken and heavy cream. Simmer uncovered for 5 minutes until heated through and thickened. Remove from heat, stir in lemon juice and parsley, and serve hot.
Nutrition
Notes
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