Ingredients
Method
- In a large pot, melt the butter over medium heat.
- Add the onions, celery, and carrots; sauté for 5-7 minutes until softened.
- Stir in the garlic and flour, cooking for 2 minutes to toast the flour.
- Gradually whisk in the chicken broth to prevent clumping.
- Add the thyme, parsley, paprika, salt, and pepper; bring to a gentle boil.
- Add the chicken breast and wild rice to the pot.
- Reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender and chicken is cooked through.
- Remove the chicken, shred it using two forks, and return it to the pot.
- Stir in the heavy cream and serve warm.
Notes
To make this dairy-free, substitute the butter with olive oil and replace the heavy cream with full-fat canned coconut milk or a plant-based cream alternative. Store leftovers in an airtight container in the refrigerator for up to 3 days.
