2cupscooked chickenshredded or cut into bite-size pieces
Instructions
In a dutch oven, over medium heat, add the olive oil and butter. Stir until the butter is melted. Add the chopped onions, celery, and carrots and cook for about 5 or 6 minutes until the onions are soft. Stir in the minced garlic and cook for about 1 minute. Stir in the gluten free flour until it becomes like a paste. Pour in the chicken broth and continue to stir. Add in the poultry seasoning, sage, and salt and pepper. Increase heat to medium high and bring to a boil. Reduce heat to low. Stir in milk, cooked chicken and cooked rice. Simmer on low for about 5 minutes.