1 Tablespoon Butter or trans-fat free spread
2 Cups Carrots, chopped
2 celery stalks, chopped
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/4 teaspoon Thyme
5 Cups of Chicken Broth
1 Chicken Breast, cubed
2 Cups Wild Rice, cooked
1 Cup of Milk
3 Tablespoons Wheat Flour
1. Melt butter and cook onions in a large stew pot, covered and over medium-high heat, until onions are clear. Add carrots, celery, salt, pepper, and thyme, stir and cook for 5 minutes. Add 5 cups of chicken broth, boil for 15 minutes.
2. In a large frying pan cook chicken. Then add rice, milk, and flour. Stir to combine. Add to large stew pot and cook until heated through, about 5 minutes. Serve and enjoy!
