Creamy Chicken Wild Rice Soup {Dairy-Free}
Total time
Author: Kari - CookingUpClean
Recipe type: Soups
Serves: 8
- 1.5 pounds chicken breast, diced (or about 4 cups), uncooked
- 4-8 slices of all natural uncured bacon, diced and uncooked
- 2 tablespoons olive oil
- 1 onion, diced
- 4 celery stalks, diced
- 3 carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon poultry seasoning
- ¼ teaspoon ground black pepper
- 1 cup wild rice
- 2 quarts low sodium chicken stock/broth
- 2 cups water
- 1 cup unsweetened dairy free milk of any kind (almond milk tastes great!)
- ½ cup gluten free all purpose flour (or regular flour if preferred)
- 2 green onions, sliced for garnish (optional)
- salt to taste
- In a large stockpot, add chicken, bacon, onion, celery carrots, garlic, poultry seasoning and pepper with the olive oil.
- Saute until veggies begin to soften and the chicken and bacon are cooked.
- Add wild rice, stock and water.
- Simmer about 45 minutes until rice is tender.
- Whisk flour with the milk until flour is evenly combined.
- Pour milk and flour mixture into the stockpot and heat until soup has thickened.
- Serve hot with green onions as garnish.
If the soup ends up too thick, just thin it out to the desired consistency with a little water.
Calories: 228 Fat: 8g Carbohydrates: 15g Sodium: 293mg Protein: 25g
Recipe by at https://www.cookingupclean.com/creamy-chicken-wild-rice-soup-dairy-free/
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