I wanted to get our wild rice soup from the weekend down so I wouldn’t lose it. It was a snowy weekend and this hit the spot. I would double this for the crock pot (we have a 6 quart) and it should freeze well. You could also add sweet potato chunks or winter squash chunks, like I did the next day.
Gluten and Dairy free Chicken Wild Rice Soup
1/4 cup olive oil
1 finely chopped onion
1/2 cup chopped celery
1 cup sliced carrots
1 8 oz container of slice mushrooms
1 clove garlic, finely minced
1 cup wild rice and rice mix (I used one from Lundberg Farms)
8 cups chicken broth
1/2 t salt
1/2 t ground black pepper
1/2 t curry powder
1 T dried parsley
1 lb of cooked chicken, ripped into chunks
6 T corn starch mixed in 3/4 cup water
1/2 can coconut milk
Over medium heat, heat oil in a large sauce pan. Saute onion, celery and carrots for about 5 minuted. Add mushrooms and garlic and saute about 2 more minutes. Add rice and saute for one more minute. Put chicken broth into the pan. Stir in salt, pepper, curry powder and parsley. Bring just to a boil, then reduce heat and let simmer.
When rice is cooked, add chicken and heat through. Next, while stirring soup, slowly pour in the cornstarch/water mixture. Constantly stir until soup is thickened. Stir in coconut milk.
Eat and smile.
We were already dairy free because I have an anaphylactic allergy to dairy myself. It turns out I am gluten intolerant also.
It sounds so vicious.
LOVE chicken wild rice soup
My fabulous hubby, Tim! Yay!
Thank you, sweetie!