Ingredients
- 2 cups Diced chicken breast
- 1 ¼ cup Chicken broth
- 4 cups Half & half
- 3 tbsp Butter
- 2 tbsp Flour all purpose
- ½ cup Onion chopped
- 1 cup Celery cut bite size
- 1 cup Carrot cut bite size
- 3 cups Cooked wild rice
- Salt and white pepper to taste
Instructions
- Melt butter in a thick-bottom sauce pan on medium heat. Add onions, celery and carrots. Cook until onion & celery are tender (do not brown).
- Add flour to make a blond roux. Turn heat to low and stir for about 1 minute or until bubbly.
- Add broth to hot roux and turn heat back up to medium. Bring to a simmer.
- Add remaining ingredients and cook until vegetables are tender. Season to taste.
