• 5 tablespoons butter, divided (sub plant-based)
• 2 teaspoons garlic, minced
• 1 medium yellow onion, diced
• 4 celery stalks, sliced
• 3–4 medium carrots, peeled & sliced
• 1/3 cup all-purpose flour (sub 1-to-1 gluten free flour)
• 4–5 cups chicken broth
• 1 lb boneless, skinless chicken breast
• 3 cups (22-23oz) wild rice, cooked
• 1/2 cup Nutpods (unsweeteened/unflavored) OR half-and-half
• 1 bay leaf
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon fresh thyme
• 1/2 teaspoon lemon zest
• splash of white wine

Sautéed Mushrooms:

• 2 tablespoons butter (sub plant-based)
• 1 pint baby bella mushrooms, sliced
• 1/2 teaspoon kosher salt (more if needed)