Chicken Wild Rice Soup

• portions: 6 servings
• temps total: 4 hours 15 minutes

Ingrédients

1 cup wild rice blend (uncooked)

1 lb boneless skinless chicken breast

5 cloves garlic (minced)

1 cup yellow onion (chopped )

¾ cup celery (chopped)

¾ cup carrots (chopped)

1 teaspoon dried thyme

1 teaspoon dried rosemary

2 teaspoons sea salt (plus more to taste)

2 bay leaves

6 cups low sodium chicken broth

2 cups water (or additional chicken broth)

¼ cup olive oil (butter, ghee or vegan butter)

½ cup gluten-free all-purpose flour (or regular all-purpose flour )

1 cup unsweetened almond milk (or oat milk )

pepper (to taste)

fresh thyme (for garnish (optional))

Instructions

Add

Rinse the rice under running water. Place the uncooked rice, chicken breast, garlic, onions, celery, carrots, thyme, rosemary, salt, bay leaves, chicken broth and water into your slow cooker.

Set slow cooker

Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours.

Shred

In the last 1/2 hour of cooking, remove the chicken from the slow cooker. Allow to cool slightly and then use two forks to shred the chicken into small pieces.

Add

When the rice is done cooking, remove the bay leaves and add the shredded chicken back into the slow cooker.

Whisk

Melt the butter or oil in a saucepan. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.

Serve

Add the creamy mixture into the slow cooker. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.

Stovetop

Cook rice according to instructions on package.

Saute

While rice is cooking, heat 2 Tablespoons of oil, butter or ghee in a Dutch oven or large pot. Once hot add onion, carrots and celery and saute for 5-6 minutes, stirring occasionally. Add garlic and saute for 1 minute longer.

Mix

Add thyme, rosemary, salt and bay leaves and mix until veggies are coated.

Simmer

Add chicken broth, water and chicken into the pot. Bring the mixture to a boil, reduce heat to a simmer and cover. Simmer for about 20 minutes or until chicken is fully cooked. When chicken is fully cooked, remove from pot and shred using two forks.

Add shredded chicken and cooked rice into pot.

Make roux

In a separate saucepan melt ¼ cup oil, butter or ghee. Add the flour and let the mixture cook for 1 minute. Whisk the mixture slowly while adding in the milk. Continue to whisk until all lumps have dissolved. Allow the mixture to thicken and become creamy.

Combine

Add the creamy mixture into the pot. Stir to combine. Add additional water or milk to your preference if the consistency is too thick. Taste and season with salt and pepper if needed. Garnish with fresh thyme and serve.

Notes

156 calories per cup