Ingredients

The following ingredients have 6 Servings
  • 2 tablespoons butter (or olive oil for dairy free)
  • 2 ribs celery (diced)
  • 2 carrots (diced)
  • 1 onion (diced)
  • 6 cups chicken stock/broth
  • 3/4 cup wild rice
  • kosher salt and black pepper (to taste)
  • 2 cups cooked shredded chicken (more or less than 2 cups is fine)

Instruction

  • Sauté the celery, carrots, and onions in butter (2 tablespoons) in a large pot or Dutch oven over medium-high heat until softened (about 5 minutes).
  • Add the chicken stock (6 cups) and bring to a boil.
  • Add the wild rice along with a pinch of salt and pepper. Stir.
  • Cover and simmer for about 45 minutes, or until rice is cooked. Once the rice is cooked, stir in the cooked shredded chicken (2 cups) and continue simmering for 5 minutes until heated. Taste and adjust seasoning as needed. Serve.