Step 1

Sauté the celery, carrots, and onions in butter (2 tablespoons) in a large pot or Dutch oven over medium-high heat until softened (about 5 minutes).

Step 2

Add the chicken stock (6 cups) and bring to a boil.

Step 3

Add the wild rice along with a pinch of salt and pepper. Stir.

Step 4

Cover and simmer for about 45 minutes, or until rice is cooked. Once the rice is cooked, stir in the cooked shredded chicken (2 cups) and continue simmering for 5 minutes until heated. Taste and adjust seasoning as needed. Serve.