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1 1/2 cups uncooked wild and brown rice
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1.5 lbs chicken breasts or thighs (I used breasts)
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1 large onion diced (a heaping cup)
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2 cups chopped celery
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2 cups chopped carrots
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2 bay leaves
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2 tsp parsley
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1/2 tsp dried thyme
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1/2 tsp ground sage
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1/2 tsp garlic powder
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1/2 tsp black pepper
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1 tsp salt (Or more to taste)
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4 cups chicken stock
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3 cups water
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1/2 cup heavy cream (1/3 cup vegan butter and 2/3 cup rice milk)
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