Description
A hearty and comforting chicken wild rice soup that combines tender chicken with the unique texture of wild rice, enhanced by aromatic herbs and vegetables.
Ingredients
- 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 (or 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
- Begin by rinsing the wild rice thoroughly under running water to remove any impurities.
- In a slow cooker, combine the uncooked wild rice, chicken breast, minced garlic, chopped onion, celery, carrots, dried thyme, dried rosemary, sea salt, bay leaves, low sodium chicken broth, and water.
- Cover the slow cooker and set it to cook on high for 3-4 hours or on low for 7-8 hours.
- In the last 30 minutes of cooking, carefully remove the chicken breast from the slow cooker. Allow it to cool slightly, then shred it into small pieces using two forks.
- Once the rice is tender, remove the bay leaves. Add the shredded chicken back into the slow cooker.
- In a separate saucepan, melt the olive oil (or butter). Add the flour and let it cook for about 1 minute.
- Gradually whisk in the unsweetened almond milk, mixing until all lumps dissolve and the mixture thickens and becomes creamy.
- Pour the creamy mixture into the slow cooker, stirring to combine. Adjust the consistency with additional water or milk as needed, and season with salt and pepper to taste.
- Garnish with fresh thyme, if desired, and serve warm.
Notes
For a vegetarian option, replace chicken with chickpeas or extra vegetables, and use vegetable broth instead of chicken broth.
