Ingredients (For the Rice)
8 oz wild rice
1 ¾ cup water
Directions
Bring water and Smart Chicken Mushroom Bone Broth to a boil. Stir in rice and reduce to a simmer and cook until all the liquid is absorbed. Set rice aside until ready to add to the soup.
Ingredients (For the Soup)
2 tablespoons butter or vegetable oil
2 cups onion, small dice
1 cup celery, chopped
1 cup carrots, coined
1 cup mushrooms, chopped
3 gloves garlic, minced
5 tablespoons butter
½ cup flour
2 cups vitamin D milk
1 teaspoon salt
¼ teaspoon white pepper
¼ teaspoon dried thyme leaves
Additional salt and pepper to taste
Directions
Using a dutch oven or medium size stock pot, warm 2 tablespoons butter or vegetable oil over medium heat. Add onion, celery. Carrots, mushrooms and garlic. Cook vegetables until tender. Add 2 cups Smart Chicken Bone Broth and bring to a simmer. Add boneless skinless Smart Chicken Breast, cover and cook for 12-15 minutes or until chicken has reached an internal temperature of 165°F. While chicken is cooking, prepare a paste by heating butter over medium heat. Add flour and cook for 1-2 minutes. Slowly whisk in milk and bring to a simmer. Add salt and white pepper. When chicken is done cooking, remove from pot and cut into bite size cubes. Add back to pot. Once chicken has been returned to the pot, add white sauce and cooked wild rice. Stir and add thyme. Adjust seasonings as needed.