It’s hard to go out and have a cream based soup that isn’t thickened with flour or another wheat base additive. Don’t get me wrong, I love soup and salad as much as the next person – but getting it gluten free is hard to do. So that just means I had to find a way to make it at home. This creamy chicken and wild rice soup is easy to make in your slow cooker, doesn’t require any thickeners that will make you sick. And the best part? This makes a huge pot of soup for the price of a couple bowls at any chain place – it’s perfect for a chilly day or when you’re in the mood for a good soup.
Ingredients:
- 2 lbs boneless skinless chicken breast
- 4 cups Low Sodium Chicken Broth or Stock
- 3 cups Water
- 1 1/2 cups gluten free Wild Rice Mix (Lundenberg has a great mix!)
- 2 cups Carrots, chopped
- 2 cups Celery, chopped
- 1 large Onion, Chopped
- 1 tsp fresh ground Pepper
- 1 tsp Sea Salt
- 1/2 tsp Parsley
- 1/2 tsp Tarragon
- 1/2 tsp Sage
- 1 cup Heavy Cream
Instructions:
- Add all of your ingredients to your slow cooker except your cream. Mix together and cook on low for 8 hours.
- Remove your chicken breasts and shred them, add the chicken back to the crock.
- In a small bowl add your cream and 1/2 cup of your soup mixture and mix together. Add back to your crock and mix well.
- Serve hot and enjoy!
[amd-yrecipe-recipe:328]
