I have made this soup since my college days. I always serve my soups in the soup bowls my mom passed down to me because it reminds me of childhood (pic above). This soup, however, is not your traditional childhood chicken and wild rice soup because it is milk-based and has a white wine addition. It is delicious though, so I hope some of you will try it for dinner soon.
CHICKEN AND WILD RICE SOUP
3 chicken breasts, cooked and shredded (leftover chicken or rotisserie chicken work well too)
2 14 oz. cans of chicken broth (make sure you are buying a gluten free brand or making a homemade gluten-free version)
1/4 cup uncooked wild rice
3/4 cup shredded carrot
1/4 cup celery, diced
1/3 cup leek, sliced
1/2 teaspoon dried thyme
1/4 teaspoon black pepper
2 Tablespoons butter or butter substitute
2 Tablespoons brown rice flour or sweet rice flour
1 cup whole milk or casein-free milk substitution
2-3 Tablespoons dry white wine
In a large dutch oven, combine chicken broth, carrot, celery, uncooked wild rice, leek, dried thyme, and pepper. Bring to boiling. Reduce heat and simmer for 1 hour or until the rice is tender.
In a med. saucepan, melt butter (or substitute) and then stir in your rice flour. Once the mixture is bubbly (2-3 mins), slowly stir in your milk or milk substitution. Cook until thickened and bubbly. Slowly add this mixture to the chicken broth/wild rice mixture. Stir in your chicken and white wine. Heat through. Ladle into soup bowls and serve with a mixed green salad.
Serves about 4.
This recipe was adapted to be gluten-free (and several proportions changed) from a Simple Soups & Stews (Better Homes & Gardens) recipe. I have loved this recipe for several years now.
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