Description
A hearty chicken wild rice soup that combines nutritious ingredients into a delicious, creamy meal perfect for cozy gatherings.
Ingredients
- 1 cup wild rice blend (uncooked)
- 1 lb boneless skinless chicken breast
- 5 cloves garlic, minced
- 1 cup yellow onion, chopped
- ¾ cup celery, chopped
- ¾ cup carrots, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons sea salt (plus more to taste)
- 2 bay leaves
- 6 cups low sodium chicken broth
- 2 cups water (or additional chicken broth)
- ¼ cup olive oil (or butter, ghee, or vegan butter)
- ½ cup gluten-free all-purpose flour (or regular all-purpose flour)
- 1 cup unsweetened almond milk (or oat milk)
- Pepper (to taste)
- Fresh thyme for garnish (optional)
Instructions
- Rinse the wild rice under running water to remove impurities.
- Combine wild rice, chicken breast, garlic, onion, celery, carrots, thyme, rosemary, sea salt, bay leaves, chicken broth, and water in a slow cooker.
- Cook on high for 3-4 hours or low for 7-8 hours.
- Remove the chicken in the last 30 minutes, shred it, and return it to the slow cooker.
- Melt olive oil (or butter) in a separate saucepan, then add flour and cook for about 1 minute.
- Whisk in almond milk gradually until thickened.
- Pour this mixture into the slow cooker, stirring to combine. Adjust the consistency with additional liquid if necessary.
- Season to taste with salt and pepper.
- Garnish with fresh thyme, if desired, and serve warm.
Notes
For added brightness, consider adding a splash of lemon juice before serving.