Gluten and Dairy Free Chicken Wild Rice Soup
Recipe type: gluten free, dairy free, soup, chicken, gfcf, freezer recipe, OAMC
Serves: 8
  • ¼ cup olive oil
  • 1 finely chopped onion
  • ½ 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
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon curry powder
  • 1 Tablespoon dried parsley
  • 1 lb of cooked chicken, ripped into chunks
  • 6 Tablespoon corn starch mixed in ¾ cup water
  • ½ can coconut milk
  1. 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.
  2. 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.
  3. Eat and smile.
  4. Slow cooker instructions: Place all ingredients except cornstarch/water mixture and coconut milk. Cover and cook on low for 6 hours. Stir in corn starch/water mixture and coconut milk, cover again and turn to high. In 20 to 30 minutes, soup should be thickened. Stir and serve.
Recipe by Angela's Kitchen at