I checked out the Recipes page twice while making this soup – I just couldn’t believe I had never blogged about it before. Think of this as a creamy chicken noodle soup, except gluten-free and way more delicious.
I think it was the chicken broth that really put this soup over the top, taste-wise. The combination of chicken, mushrooms and wild rice is pretty great as well.
I use soups as an easy way to sneak more vegetables into my diet. I’m not a huge fan of carrots or celery on their own, but I don’t mind them in soup.
This is the ultimate comfort soup - chicken and rice with lots of veggies. The wild rice gives it great texture, and the addition of half and half smooths everything out.
- 1 c. wild rice
- 2 tbs coconut oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 4 oz mushrooms, chopped (optional)
- 4 large carrots, chopped
- 4 stalks of celery, chopped
- 5 c. cooked, chopped chicken*
- 6 c. chicken broth* (if necessary, ensure broth is gluten-free)
- 1 c. half and half
- 1 tbs rosemary
- 1 1/2 tsp basil
- 1 1/2 tsp oregano
- Salt, to taste
- Pepper, to taste
- Cook the wild rice according to the directions on the package (or bring 4 c. water / chicken broth and 1 c. rice to a boil, then reduce to a low simmer for 40 minutes). This is a great time to chop up all those veggies!
- Heat up the coconut oil in the bottom of a stock pot. Saute the onions and garlic for three minutes. Add in the mushrooms, carrots and celery and saute for another three minutes.
- Add everything but the parsley. Simmer for 20 to 30 minutes. Serve hot, garnish with parsley.
*My preferred method for chicken is to roast a bird and shred the meat to use for soup. Then the chicken bones are perfect for making broth/stock - especially in conjunction with the celery and carrot scraps.
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