Cream of Chicken and Wild Rice Soup
Olive oil or Butter
1/4 c. Leeks, small dice
1/4 c. Red onion, small dice
2 Tb. Garlic, minced
1 Tb. Tarragon
1 Tb. Thyme
1 tsp. Garlic powder
1/4 tsp. Coriander
1/4 tsp. Cayenne
1/4 Black Pepper
1/4 c. Tapioca flour
3 – 4 c. Rice milk, plain
3 – 4 c. Chicken stock
1 1/4 c. Carrots, small dice
1 1/4 c. Celery, small dice
1 c. Wild rice, dry, cooked
2 c. Chicken, cooked
1/4 c. Fresh parsley, chopped
1 c. White wine
Sea Salt to taste
If you make your stock and cook your chicken together, you save time and gain a richer, more pure flavor to your soup broth. Stock is SO easy. Or you can use a good store bought kind( I use Pacific Natural foods).
Into a medium large stock pot, throw any vegetable odds and ends that you have. The ends from the celery, carrots and onions for the soup. Add a few tablespoons of any fresh herbs you have on hand and 1tsp. of a couple of your favorite dried herbs as well. Don’t forget to season with salt and pepper as well. Add one skin on, bone in chicken breast. Cover with water and simmer until chicken is done. Continue simmering vegetables until well cooked. Strain broth. Set chicken aside to be diced when cool.
Heat 2 Tb. oil in soup pot to medium high heat. Add leeks, onions, garlic, herbs and spices.
Saute until translucent, add 2 Tb. more oil and dust with tapioca flour. stir continuously and begin adding 1 c. rice milk.
Continue stirring rice milk into flour and onions. As mixture thickens add more rice milk.
Mix in carrots and celery. Add 3 c. broth.
Bring to a low boil. Add diced chicken and wild rice.
Add desired amount of rice milk and/or stock, white wine and salt.
Reduce to medium or medium -low. Maintain low simmer until vegetables are tender.
Serve with Naan or English muffins.