By: Olivia Retter @oliviaretterlifestyle


  • 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

Written by Floating Leaf Fine Foods Inc.

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