Ingredients:
Olive oil
4 tablespoons butter
1 1/2 cups uncooked wild rice
3 cups shredded cooked chicken, about 2 chicken breasts
2 large carrots
2 celery stalks
2 shallots or 1 medium onion
1 teaspoon dried thyme or 2 teaspoons fresh thyme
1/4 cup flour
1 quart chicken broth
2 cups milk
1/2 cup cream
salt and pepper to taste
Method:
Prepare chicken by seasoning both sides with salt and pepper and olive oil. Roast at 400 degrees for 20-25 minutes. You can also just use a rotisserie chicken! Cook wild rice according to package instructions. While rice is cooking dice the veggies. Heat a large pot over medium heat. Add 2 tablespoons of olive oil. Add veggies and saute until tender. Add thyme and saute for another minute. Add butter and let it melt. Add flour and stir for 1 minute. Add chicken broth slowly, stirring constantly. And milk and cream and bring to a simmer. Add rice and chicken and combine. Check for seasoning. Simmer for 15 minutes and serve!