Chicken and wild rice soup
Creamy and hearty soup that can be made gluten-free and dairy-free if needed.
Servings 6
Ingredients
- 1 tbsp olive oil (or butter)
- 3 carrots diced
- 3 celery ribs diced
- ½ large onion diced
- 1 cup wild rice mix rinsed
- 5 cups chicken stock
- 2 bay leaves
- 2 tsp salt my broth is unsalted, so if you are using a boxed salted broth, start with 1 tsp and work up to taste
- pepper to taste
- ½ tsp dried thyme
- ¾ tsp dried ground sage
- ½ tsp dried rosemary
- 1 cup cream, coconut milk, almond milk, oat milk, etc any creamy milk alternative should work ok
- 1 tbsp cornstarch, arrowroot, or flour
- 2 c leftover chicken chopped
Instructions
- In a stock pot, sauté carrots, celery, and onion in olive oil until tender.
- Add rinsed rice, broth, seasonings, and bay leaf. Start with a lower amount of salt and work up when you taste at the end.
- Stir and bring to a boil.
- Reduce heat to a simmer and simmer gently for 30 minutes or until rice is tender.
- In a measuring cup, mix together cream/coconut milk/milk alternative with cornstarch/arrowroot/flour until smooth.
- Whisk into hot soup and cook for a few minutes until thickened.
- Add chopped chicken and cooked until warmed through. Taste and adjust seasonings as needed.