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This slow-cooking wild chicken rice soup is creamy and comforting, but still nourishing with plenty of vegetables, shredded chicken, and wild rice. An added bonus: It’s very easy to whip up, gluten-free + dairy-free.
* Ingredients :
° 1 c un-cooked wildrice
° 1 pound boneless, skinless chicken breast
° 1 cup chopped onion
° Half a cup of chopped celery
° ½ cup chopped carrots
° 4-5 garlic cloves, minced
° 2 bay leaves
° 6 cups low-sodium chicken broth
° 2 cups of water
° 2 tablespoons salt-free poultry seasoning
° 3 tablespoons butter
° 2 tablespoons olive oil (or substitute more butter)
° All-purpose flour cup
° 2 cups milk (see note)
° Salt and pepper to taste
* Directions :
Rinse wild rice under water.Place raw rice, chicken breast, onion, celery, carrot, garlic, bay leaf, chicken broth, water and poultry seasoning in a slow cooker.Cover and cook over high heat for 34 hours or over low heat for 78 hours. In last hour cook, remove chicken from slow cooker.Let cool a bit before slicing with two forks.When the rice is cooked, return the pulled chicken to the slow cooker.Melt the butter and oil in a saucepan.Add flour to cook dough about 1 min. whisk mixture while adding milk. Continue whisking to all lumps are dissolve Let mix to thicken & become creamy.
Adding this creamy mix to the slow cooker. Stir to smooth. If the consistency is too thick, add more water or milk as per your preference.
