Celiac.com 11/17/2018 - This soup works great as a dinner starter. It also works great as a full meal when paired with a salad and some good gluten-free bread. Pair it with half a sandwich for a great lunch. The recipe works great if you happen to have leftover chicken in the fridge. If not, you can use rotisserie chicken or leftover holiday turkey.
- 2½ cups chopped cooked chicken
- 5 cups chicken broth
- 5 cups water
- 1 cup cream
- 1 medium onion, chopped
- 2 cups sliced fresh mushrooms
- 1 cup coarsely shredded carrots
- 1 cup sliced celery
- One 6 - ounce package long grain and wild rice mix
- 1 teaspoon salt
- 2 teaspoons onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
- 1 teaspoon Italian seasoning
- Celery leaves, as desired
Sauté onions in a skillet over medium heat until translucent.
In 5- to 6-quart slow cooker, combine translucent onions, cooked chicken, mushrooms, carrot, celery, cream, rice mix, celery leaves, and the spices.
Note: Beware of the spice packet that come with the wild rice mix. Use it only if you are certain it is gluten-free. If you use the packet, omit the other spices. If not, use the spices listed.
Gradually stir in the chicken broth and the water.
Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.