A simple, hearty soup using the humblest of ingredients. This creamy chicken and wild rice soup is perfect for winter months when you need a meal on the table in less than 30 minutes. We added a half a cup of heavy cream to finish the soup, but you can use less if you prefer to do so. Enjoy with gluten-free bread or slurp up as is.

4 servings

Gluten-Free Creamy Chicken & Wild Rice Soup

Name: Gluten-Free Creamy Chicken & Wild Rice Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 cup uncooked wild rice; 1 TB olive oil; 1 onion, peeled and finely chopped; 1 large carrot, peeled and finely chopped; 1 stick celery, peeled and finely chopped; 2 cloves garlic, peeled and thinly sliced; 1 rosemary twig, needles picked and finely chopped; 2-3 large chicken breasts (skinless and deboned), sliced (we use Butcher Box meat); 3 cups warm chicken broth; ½ cup heavy cream; Sea salt, to season; Parsley, to garnish

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

A simple, hearty soup using the humblest of ingredients. This soup is a perfect recipe when you need a meal on the table in less than 30 minutes.

Ingredients

1 cup uncooked wild rice
1 TB olive oil
1 onion, peeled and finely chopped
1 large carrot, peeled and finely chopped
1 stick celery, peeled and finely chopped
2 cloves garlic, peeled and thinly sliced
1 rosemary twig, needles picked and finely chopped
2-3 large chicken breasts (skinless and deboned), sliced (we use Butcher Box meat)
3 cups warm chicken broth
½ cup heavy cream
Sea salt, to season
Parsley, to garnish

Instructions

Cook the wild rice in a pan of salted, boiling water until done.
In the meantime, heat the olive oil in a large pan and gently sauté the onions, carrots, celery, garlic, and chopped rosemary until softened.
Drain the cooked rice (once done) and add to the pan of vegetables. Add the raw chicken pieces, then pour in the warm chicken stock.
Bring the mixture to a gentle simmer to poach the chicken pieces and reduce the broth a little.
Stir in the heavy cream and warm through.
Season with salt and divide the soup between 4 warm bowls and garnish with parsley.