# What you'll need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Grains
02 - 3/4 cup uncooked wild rice, rinsed
→ Vegetables
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, diced
05 - 1 small yellow onion, diced
06 - 2 cloves garlic, minced
→ Liquids
07 - 7 cups low-sodium chicken broth
→ Herbs & Seasonings
08 - 1 bay leaf
09 - 1 teaspoon dried thyme
10 - 1/2 teaspoon dried rosemary
11 - Salt and freshly ground black pepper to taste
12 - 2 tablespoons fresh parsley, chopped for garnish
→ Fats
13 - 2 tablespoons olive oil
# Method:
01 - Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion, sliced carrots, and diced celery. Sauté for 5 to 6 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add wild rice, chicken broth, bay leaf, thyme, and rosemary. Bring to a boil, then reduce heat to low, cover, and simmer for 40 to 45 minutes until rice is tender.
04 - Add cooked chicken to the pot. Simmer for an additional 5 to 8 minutes to heat through.
05 - Remove the bay leaf. Season with salt and freshly ground black pepper to taste.
06 - Ladle into bowls and garnish with chopped parsley.
