By: Olivia Retter @oliviaretterlifestyle
Ingredients:
- 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