Olive Oil Celery, carrots, onion, & garlic Chicken Breast Salt & Pepper Oregano Bay Leaves Chicken Broth Whole milk & heavy cream All-purpose flour Wild Rice
Drizzle olive oil in a deep dish pot or dutch oven. Place the pot on medium high heat. Add the celery, carrots, onions and garlic. Sauté the ingredients until everything starts to soften and brown a little bit.
Add the chicken breast to the pan on top of the cooked veggies. Season the chicken with salt, pepper oregano and two bay leaves.
While the rice and chicken are cooking, make a thickening mixture. Combine flour, remaining milk and heavy cream using a whisk. Set aside.
Next, remove the chicken from the soup and shred with a fork. Add the shredded chicken back into the soup, followed by the thickener, let simmer for 5 minutes until it thickens.