Packed with all the fresh herbs, cozy flavors, and super creamy! This recipe is gluten-free and dairy-free.However, you are more than welcome to use gluten and dairy substitutes!
In a crock pot, add in chicken broth, celery, carrots, onion, garlic, rosemary, parsley, salt, turmeric, and cayenne pepper, and stir well. Then pour in the wild rice and stir again.
Once it has been on high for 4 hours, take the chicken breasts out and shred them with a fork. Add the shredded chicken back into the crock pot. Take the thyme sprig out and discard it.
In a frying pan, you will add 1/4 cup of butter. On medium heat, you will let it melt, then add in 1/2 cup of the brown rice flour. Mix the flour into the butter and let it cook for 1 minute.