| Ingredient | ULF # | Portion |
|---|---|---|
| Brakebush Diced Chicken Breast | 673227 | 2 cups |
| Highland Chicken Broth | 295768 | 1-¼ cup |
| Land O Lakes Half & Half | 150743 | 4 cups |
| Grassland Unsalted Butter | 214676 | 3 Tbsp. |
| Flour | 345010 | 2 Tbsp. |
| Yellow Onion, chopped | 138750 | ½ cup |
| Celery, chopped | 127606 | 1 cup |
| Carrots, chopped | 127100 | 1 cup |
| Minnestalgia Wild Rice, cooked | 381443 | 3 cups |
Melt butter in a thick-bottom sauce pan on medium heat.
Add onions, celery and carrots. Cook until onion and celery are tender (do not brown).
Add flour to make a 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.
