Gluten-Free Creamy Chicken & Wild Rice Soup
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.
Gluten-Free Creamy Chicken & Wild Rice Soup
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.
Equipment
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.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 41gProtein: 38gFat: 24gSaturated Fat: 12gTrans Fat: 0.5gCholesterol: 170mgSodium: 310mgFiber: 7gSugar: 9g
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
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