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.
Enjoy!
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
DIRECTIONS:
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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Posted on January 11th, 2008 by Natalie
Filed under: Soup Recipes
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The soup sounds delicious and I love your soup bowls. Isn’t it funny how pretty or special dishes can make food just taste better.
MMM… I LOVE chicken and wild rice soup!
An absolute favorite here!
-On a side note, have you see the packages of ready to eat pre-cooked wild rice at Trader Joe’s? Just water and rice. Amazingly simple. Maybe now my friends who complain about how “crunchy” it is won’t undercook it? LOL
Happy Friday, Natalie!
=)
That looks like just the thing to help my cold. Your soup, a warm bed, a good novel, and a glass of wine should make for a lovely evening =)
Looks yummy goodness! I will definitely try this one when the winter weather returns to my neck of the woods (we’re having a global warming break!).
Love the revamp Natalie, it looks GREAT!
I checked out your interview on Lemon Ginger Girl… it was awesome and I loved the picture of you. adorable.
Are those snowflakes new? Oh my gosh they are so cute! The site is looking so good!
Hi! Here’s my post for the GF Menu Plan this week! Thanks, and the site really is adorable.
http://www.bookofyum.com/blog/?p=1403
-Sea
Here is my challenge; Can you find a cookie recipe free of the following:
tree nuts, peanuts, egg, all dairy, wheat and gluten free. These are the allergies of my two sons ages 6 and 2. Very difficult making the basic choc. chip cookie. I need help! Thanks a lot.
PS- I love this down to earth website- pictures speak volumes!
Thank you from an allergy challenged cooker/mommy for the boys!
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