Chicken and Wild Rice

• 4 cups Low Sodium Chicken Broth, Divided Use
• 4 Tablespoons Butter (2-3 More If Using Veggies, Divided Use)
• 1 cup Wild Rice
• 1 Tablespoon Minced Garlic
• 2 Chicken Breasts
• 1/2 Tablespoons Poultry Seasoning
• 1/2 teaspoons Sage
• 1 Tablespoon Thyme
• 1 Tablespoon Rosemary
• 1/2 teaspoons Lemon Pepper
• Freshly Ground Black Pepper And Salt To Taste
• 2 Tablespoons Onion, Chopped
• 2 Tablespoons Celery, Chopped
• 2 Tablespoons Carrots, Chopped

1. Bring 2 cups of chicken broth and 1 Tablespoon of butter (optional) to a boil.
2. Add one cup of wild rice.
3. Bring to a boil, then reduce to a simmer.
4. Cover.
5. Cook for about 45 minutes (or according to package instructions).
6. When done, set aside.
7. Meanwhile, melt a few tablespoons of butter in a skillet.
8. Add the minced garlic, and brown slightly.
9. Add chicken breasts, and sprinkle generously with seasonings (note: sometimes, I will add these seasonings to the rice too so that has a good flavor).
10. Cook until the meat is completely done.
11. Remove from skillet and shred or cut it into bite size pieces.
12. If you are opting for the onions, celery, and carrots, add a few more tablespoons of butter to the same skillet, and saute them.
13. Once the rice is done, throw in your chicken and sauteed veggie mix.
14. Add the remaining 2 cups of broth to make it more soupy (as desired).
15. Again, bring it to a boil and reduce the heat.
16. Simmer for about 5 more minutes, uncovered.
17. Now, dish out into your favorite soup cup, curl up in the recliner with a blanket to watch your favorite movie and Enjoy!

chicken broth, butter, rice, garlic, chicken breasts, poultry seasoning, sage, thyme, rosemary, lemon pepper, freshly ground black pepper, onion, celery, carrots

Taken from tastykitchen.com/recipes/main-courses/chicken-and-wild-rice/ (may not work)