Celiac.com 10/19/2019 - Want a tasty, nutritious fall soup that's ridiculously easy to make, and will be ready when you get home from work? This one pot chicken soup with wild rice is sure to do the trick.
- 1½ pounds boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 6 cups chicken stock
- 1 cup wild rice
- 3 cloves garlic, minced
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 stalks celery, diced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 2 bay leaves
- 1 pound brown mushrooms, thinly sliced
- ¼ cup unsalted butter
- ¼ cup potato starch
- 1 cup milk
- 1 cup cream
- 2 tablespoons chopped fresh parsley
Season chicken with salt and pepper, to taste. Place chicken into a 6-qt slow cooker.
Stir in chicken stock, wild rice, garlic, onion, carrots, celery, thyme, rosemary and bay leaves; season with salt and pepper, to taste. Cover and cook on low heat for 6-8 hours.
Add mushrooms during the last 30 minutes of cooking.
Remove chicken from the slow cooker and shred, using two forks.
Melt butter in a saucepan over medium heat. Whisk in potato starch and sauté about 1 minute.
Whisk in milk and cream, and cook, whisking constantly, until slightly thickened, about 4-5 minutes; season with salt and pepper, to taste.
Stir chicken and milk mixture into the slow cooker.
If the soup is too thick, add more milk as needed until desired consistency is reached.
Serve immediately, garnished with parsley, if desired.