|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.|
|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.