Gluten Free Creamy Chicken and Wild Rice Soup
Curl up with a big bowl of this comforting Gluten-Free Creamy Chicken and Wild Rice Soup on a cold winter night.
Servings 4
Calories 233kcal
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 small onion chopped (about 1 cup)
- 2 stalks of celery diced (about 1 cup)
- 2 carrots diced (about 1 cup)
- 2 cloves garlic minced
- 3 tablespoons gluten free flour
- 4-1/2 cups low-sodium gluten-free chicken broth 3 14.5 ounce cans
- 1/2 teaspoon poultry seasoning or make your own
- 1/4 teaspoon sage
- salt and pepper to taste
- 2 cups milk
- 1-1/2 cups cooked wild rice
- 2 cups cooked chicken shredded or cut into bite-size pieces
Instructions
- In a dutch oven, over medium heat, add the olive oil and butter. Stir until the butter is melted. Add the chopped onions, celery, and carrots and cook for about 5 or 6 minutes until the onions are soft. Stir in the minced garlic and cook for about 1 minute. Stir in the gluten free flour until it becomes like a paste. Pour in the chicken broth and continue to stir. Add in the poultry seasoning, sage, and salt and pepper. Increase heat to medium high and bring to a boil. Reduce heat to low. Stir in milk, cooked chicken and cooked rice. Simmer on low for about 5 minutes.
Nutrition
Calories: 233kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 532mg | Potassium: 413mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5380IU | Vitamin C: 13mg | Calcium: 168mg | Iron: 1mg