Steps
- Cook ¾ cup of uncooked wild rice blend in water according to its package directions.
- Meanwhile, heat 1 tablespoon of olive oil and 2 tablespoons of unsalted butter in a soup pot over medium-high heat.
- Cook 1 finely chopped celery stalk, 2 medium peeled finely chopped carrots, and 1 medium chopped onion for 7-8 minutes, until softened and lightly browned.
- Stir in 3 minced garlic cloves and ¼ cup of all-purpose flour for 1 minute. Gradually stir in 4 cups of chicken broth, scraping the bottom.
- Add ½ teaspoon of Italian seasoning, 1 cup of heavy cream, 450g of chicken breast cut into bite-size pieces, and the cooked rice.
- Bring to a gentle boil, then simmer on low, lid ajar, for 8-10 minutes, until the chicken reaches 165°F / 74°C. Season with salt and pepper.