Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

This is a great comfort food and makes for great leftovers. It also freezes well.

For the coconut milk creamer I use the brand So Delicious, you may also use Soy, Rice Milk or regular 1/2 & 1/2 as an option.

For traditional chicken noodle soup just omit the corn starch and creamer and substitute gluten free noodles for the rice.

You may choose to cook your chicken from scratch instead of using a rotisserie chicken. If so, use 2 split chicken breasts, cover with 8 cups of water, and boil for 30 minutes, or until fully cooked. Allow meat to cool before pulling breast meat and shredding.

I make my broth from scratch by adding the carrots, celery and onion to the water I cook the chicken in. I also add 2 Tbsp. of powdered or liquid all natural vegetable bouillon. After the chicken is cooked, I remove it to cool, and add the rice to the broth mixture. I cook the corn starch in a separate pot in 2 Tbsp. of oil for 2 minutes, then add the creamer of choice, and then return it to the original pot along with the pulled chicken meat. This is the “from scratch” way to make broth and chicken soup, which tastes great and saves on buying broth.

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Ingredients

  • 1 rotisserie chicken, meat pulled. - - See note above if you want to cook chicken.
  • 4 cups of all natural vegetable broth or stock
  • 2 cups of water
  • 1 onion, diced
  • 1 cups of wild rice (I prefer a mix 1/2 wild & 1/2 brown)
  • 1/2 tsp. of sea salt
  • 2 tsp. of Extra Virgin Olive Oil
  • 4 Tbsp. of corn starch
  • 3 celery stalks, diced
  • 3 carrots, peeled and diced
  • 1/2 cup of unsweetened coconut milk creamer
  • 1/4 cup of fresh chopped parsley

Instructions

  • 1. Heat oil in a pot and add celery, onion and carrot.
  • 2. Saute for about 10 minutes, add corn starch and mix for 2 minutes, or until corn starch is fully dissolved.
  • 3. Add water, broth, salt, pepper, chicken, rice and creamer of your choice and bring to a boil.
  • 4. Lower heat to low, cover, and allow to simmer for 45 minutes or until rice is fully cooked.
  • 5. Serve with fresh parsley sprinkled over the top.
  • 6.

Instructions

  • 1. Heat oil in a pot and add celery, onion and carrot.
  • 2. Saute for about 10 minutes, add corn starch and mix for 2 minutes, or until corn starch is fully dissolved.
  • 3. Add water, broth, salt, pepper, chicken, rice and creamer of your choice and bring to a boil.
  • 4. Lower heat to low, cover, and allow to simmer for 45 minutes or until rice is fully cooked.
  • 5. Serve with fresh parsley sprinkled over the top.
  • 6.

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Dr. Olivia Joseph

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