Gluten-Free Chicken & Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 garlic cloves minced
- 1 cup milk
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- salt & pepper
- 8 cups chicken broth
- 2 celery stalks chopped
- 1/2 small onion or 1 large shallot chopped
- 2 small carrots chopped
- 2 chicken breasts cut in half
- 3/4 cup wild/brown rice blend
- 1/4 cup gluten-free or all-purpose flour (i like bob's red
- Carbohydrate 5.74409166819628 g
- Cholesterol 1240.83437500774 mg
- Fat 251.559708336077 g
- Fiber 1.17537498633067 g
- Protein 306.009029167773 g
- Saturated Fat 73.6871148627835 g
- Serving Size 1 1 Serving (1728g)
- Sodium 1318.8720139141 mg
- Sugar 4.56871668186561 g
- Trans Fat 21.3832431946874 g
- Calories 3592 calories
Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute. Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender. In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.
