Creamy Chicken & Wild Rice

What You’ll Need

2 Tbsp butter

5-6 boneless, skinless chicken thighs (option to use 2 breasts)

1 1/2 cups Floating Leaf Wild Rice

2 cups chicken broth

3 large carrots, chopped

2 celery stalks, chopped

1 small red onion, diced

3 cloves garlic, chopped

2 tsp dried thyme

1 tsp dried rosemary

1/2 tsp crushed red pepper flakes

2 cups frozen baby kale

1 cup whole milk

1/2 cup grated parmesan

How to Make it

-Heat a large pot to medium heat and melt your butter

-Add the carrots, celery, onion and garlic and let cook down for 3-5 minutes

-Add your rice and let it toast for about a minute, then add your broth, chicken, thyme, rosemary and red pepper flakes. Season with salt and pepper

-Bring to a boil over high heat. Once boiling, reduce to low, cover and let simmer for 30-35 minutes, stirring occasionally

-Add kale, milk and parmesan and mix it in, allowing the chicken to break into pieces throughout

-Let it cook for another couple minutes to become creamy

-Top with parsley as an option

Enjoy!

Olivia Retter