Ingredients
Method
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and sauté until translucent.
- Stir in minced garlic and cook for another minute.
- Add diced carrots and celery, sauté for about 5 minutes.
- Stir in the rinsed wild rice.
- Pour in the chicken broth and bring to a boil.
- Reduce heat, cover, and simmer for 45-50 minutes.
- Add shredded chicken and heavy cream, stirring well.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
