Chicken Wild Rice Soup – Conscious Table

Dairy Free, Gluten Free, Sugar Free

Prep Time

20 Minutes

Cook Time

90 Minutes

Servings

8 Servings

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A Minnesota favorite with a few swaps to make it friendly for my gluten & dairy free friends. With the original comforting flavor, this Chicken Wild Rice soup will quickly become one of your favorites!

Ingredients

1 16 oz bag of wild rice
8 cups of chicken stock
3 cups of water
12 medium carrots, peeled and chopped
6 stocks of celery, chopped
4 chicken breasts
1 container of mushrooms, chopped
1 onion, chopped
4 cloves of garlic, peeled and minced
¼ cup vegan butter (can use regular butter if not dairy free)
¼ cup gluten free all purpose flour (can use regular flour if not gluten free)
4 cups almond milk (can use whole milk if not dairy free)
2 tsp salt
2 tsp chicken bouillon or Trader Joe's Vegan Chickenless seasoning
1 tsp pepper
1 tsp seasoning salt of Trader Joe's mushroom seasoning

Instructions

In a large soup pot, add the chicken stock, water, wild rice, chicken bullion, pepper, and salt. Bring to a boil. Reduce the heat to a simmer and cover for 20 minutes.
Add chicken, carrots, and celery into the rice mixture. Cook until the rice is tender and the chicken is fully cooked. Remove the chicken and shred. Once shredded, add the chicken back into the rice mixture.
In a separate pan, add the onion, garlic, mushrooms, and vegan butter. Saute until the mushrooms are soft and onions are translucent.
Add the gluten free flour to the mushroom mix and stir until combined. Slowly add in 2.5 cups of almond milk. Continue stirring the mixture as it thickens. This will take about 5 minutes.
Add the mushroom rouge to the pot with the rice, chicken and vegetables. Mix everything together. Add the last 1.5 cups of almond milk.
Continue cooking on low as the soup thickens for about 10 minutes.
Serve and enjoy! The soup will last in a covered container in the refrigerator for up to 5 days.