- 1 small onion, chopped
- 3 carrots, peeled and chopped
- 2 celery stalks, chopped, divided
- 1/2cup wild rice *
- 1teaspoon dried tarragon
- 4cup chicken broth
- 2cup water
- 1pound boneless skinless chicken thighs, fat removed and cut into bite sized pieces
- 1/4cup all purpose or spelt flour
- 1cup whole milk
- 1cup frozen peas, thawed
- 1/2teaspoon sea salt
- 1/4teaspoon black pepper
*If you do not have wild rice or prefer a blend, feel free to substitute a wild and brown rice blend.
I prefer to use chicken thighs (it’s more economical), but chicken breast or even turkey thighs or breasts work well in this recipe.