Ingredients
- 1 Whole Chicken
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 1/3 cup flour
- 1/3 cup butter
- 1 ½ Tablespoon Parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups chicken broth
- 3-4 cups cooked wild rice or wild rice quinoa combination
- 2 cups half and half
- ½-1 teaspoon Salt
- ½ teaspoon Pepper
Instructions
- In a stock pot, put chicken in and cover with water. Cook for 45 minutes. Remove chicken and set aside. Continue cooking the chicken water until reduced to about 8 cups. Strain and set aside.
- In stock pot, put the flour and butter in and cook, but don’t brown. Add the onion, celery, and carrots. Cook for about 5 minutes or until onions are tender.
- Add the chicken stock from the cooked chicken, parsley, garlic powder, onion powder and chicken broth. Cook until boiling.
- Shred cooked chicken. Add chicken, wild rice, half and half, salt and pepper. Cook for about 5 minutes. Serve immediately.
