• 3-4 celery ribs • 3-4 carrots • 2 garlic cloves • 1 1/2 onion • 2 tbsp grass fed butter • 1 lb chicken thigh • 3/4 cup of wild rice • season with thyme, sage, rosemary, salt and pepper to taste • 4 cups of chicken broth • 2 cups of bone broth - cover and cook on medium until chicken thigh can easily be shredded (about an hour)