Ingredients
– 1 cup wild rice, rinsed and drained
– 2 tablespoons olive oil
– 1 medium onion, diced
– 2 carrots, sliced
– 2 celery stalks, diced
– 3 garlic cloves, minced
– 8 cups chicken broth
– 2 cups cooked chicken, shredded
– 1 cup heavy cream
– ½ teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot or Dutch oven
– Wooden spoon or spatula
– Chef’s knife
– Cutting board
– Measuring cups and spoons
Step-by-Step Instructions
First, you’ll want to heat the olive oil in your large pot over medium heat. Once it’s nice and hot, add in the diced onion, carrots, and celery, sautéing them until they’re tender and fragrant. The aroma that fills the kitchen at this stage is one of my favorite parts! Next, stir in the minced garlic and cook for just another minute—make sure not to let it burn, as that can quicken the end of our flavorful adventure. (See the next page below to continue steps…)