1 quart heavy cream or half & half
6 cups chicken stock
3 large chicken breast baked and diced
3 celery stalks washed and diced
12 baby carrots cut into chunks
4 garlic cloves crushed and chopped
1/4 cup flour
4 tbsp butter
2 cups cooked wild rice
Salt and pepper
First bake the chicken in oven or in insapot until cooked through then dice.
Chop veggies and set aside.
In a stock pot melt the butter then add in garlic and sauté a few minutes not on high because you don’t want it to burn. Once garlic is soft add in the flour and make a Rue. Then slowly add in the chicken stock 1/2 cup at a time then Add in veggies, rice, and chicken bring to a boil. Let boil for 20 minutes covered in a medium heat stir occasionally so rice doesn’t stick to bottom. The rice should began to cook or and veggies are soft. Then add in salt and pepper a few pinches. Lastly add in the heavy cream and bring to a low boil and allow to boil another 10 minutes or until the rice is cooked. Taste to see if you need to add salt or pepper than serve with crusty bread for dipping! Enjoy!
This makes one extra large stock pot! So it is perfect to for freezing half and having for a busy weeknight to take out and have ready to eat!!!