Creamy Chicken Wild Rice Soup
| Servings | Prep Time |
| 8bowls | 10minutes |
| Cook Time |
| 80minutes |
|
|
Ingredients
- 2tbsp Coconut Oil
- 1medium Red Onionfinely chopped
- 4medium Carrotssliced
- 2ribs Celerychopped
- 1/2pound Mushroomssliced
- 1/3cup Arrowroot Flour
- 6cups Chicken Broth
- 2cups Wild Ricecooked (3/4 cup uncooked)
- 2cups Chicken Breastscooked, cubed
- 1 1/2tsp Salt
- 1/2tsp Freshly Ground Black Peppercorn
- 1/2tsp Celery Salt
- 1tsp Rosemary, Dried
- 1tsp Parsley, Dried
- 2cups Heavy Whipping Cream
Instructions
- Melt the coconut oil in a large pot over medium heat.
- Stir in onion, celery, carrots, and sauté for 5-7 minutes until tender.
- Add mushrooms and sauté for an additional 3-4 minutes.
- Add flour and stir well.
- Pour in chicken broth. Stir constantly.
- Bring to a boil. Then reduce heat to low and let simmer. Continue to stir while simmering for 5-6 minutes until slightly thickened.
- Add chicken, rice, and seasonings. Heat the ingredients through.
- Pour in the heavy whipping cream.
- Simmer gently (don’t boil) for 30-60 minutes, stirring occasionally.
Recipe Notes
NOTES:
- Arrowroot flour is used to keep this recipe gluten free. The 1/3 cup of arrowroot flower could be substituted by 1/2 cup regular flower.
- Coconut oil could be substituted 1 to 1 by butter.