One of my favorite seasons is fall. I love the change in seasons, but I also love the change in foods that I cook at home. This recipe is perfect for fall. It is a very hearty and healthy, nutrient rich soup. One I hope you and your family will enjoy as much as my family and I do.
1 C. Uncooked Wild Rice
3 C. Water
1 Large Yellow Onion (diced)
4 Stalks Celery (cut in half and then chopped into bite size pieces)
6 Carrots (diced)
2 T. Avocado Oil (or other healthy oil of your choosing)
1 Whole Cooked Organic Chicken - about 3lbs (meat removed and cut into bite size pieces)
6 C Chicken Stock
6 C. Whole Milk
1/2 C. Flour (gluten free flour can be used)
1/2 C. Butter
Salt and Pepper to taste
Cooking the wild rice: wash and rinse the rice thoroughly. Bring the 3 cups water to boiling in a pan, then add 1 cup rice. Simmer covered, on low for approximately 45 mins. When the rice starts to puff open, it is done. Set rice aside in the pan, covered, until ready to use.
In a large stock pot or large dutch oven, add the oil, onion, celery and carrots. Saute for approximately 5 minutes or until the veggies start to soften a bit.
Add the stock and chicken, cook at medium-low heat for 20 minutes.
Add the wild rice and milk to the pan. Heat this for approximately 4-5 minutes over medium heat, until heated through.
In a separate pan, melt the butter and add the flour, whisking to make a roux. Add the roux slowly to the soup pan, while stirring. Make sure the roux is completely incorporated.
Continue cooking the soup at a simmer for another 20 minutes. Making sure to stir frequently.
Add salt and pepper to your taste.
I boil my chicken ahead of time, in heavily seasoned water. I cook it this way for about 1 1/2 to 2 hours. This gives the chicken amazing flavor and allows me to make a flavorful homemade broth for the soup at the same time.
To have a soup that is healthy for you, be mindful of the ingredients you are using. Make sure ingredients are all organic, oil is of the healthy variety.
This can also be made completely gluten free. Just sub out an equal amount of wheat flour for gluten free flour.