I was in the soup making mood today because it was quite chilly out in MN! It was about 28 degrees coming out of church today and all I could think about is going home and cuddling up! It got me in the mood for soup and not just any soup, but my favorite! I love chicken wild rice soup, but prior to tonight, I had only had the boxed kind full of nasty chemicals and preservatives. Not to mention modified starches and flavor enhancers.
With living a healthier lifestyle, it calls to say good bye to the boxed foods and try out your cooking ability by making things yourself. So I gathered together all organic ingredients and flour substitute (since most flours are refined and enriched). For the flour, there are organic wheat flours that would work, but this time around I used tapioca starch/flour as a substitute to the flour. I like using tapioca flour because although still a starch, it is grain free and also it requires for you to use much less of it than if using regular flour. So overall a win win.
I don’t typically eat grains but I will sometimes eat ancient grains such as quinoa and wild rice because they are higher in fiber, protein and offer many minerals for the body. They also tend to be less refined than modern grains like wheat. I always buy organic so I ensure to have less chemicals when processing.
I wouldn’t say this is the healthiest thing to eat (high in fat) but if you are wanting a good soup with organic ingredients, this is the soup to go for. Additionally, it has a good balance of protein, fat and carbs so your blood sugars will stay steady! Overall, the creamy chicken wild rice soup is great for you and your family 🙂
I used a slow cooker for this recipe because I had just gotten one and wanted to use it. I love how the crock pot makes the chicken so juicy and not dry!
- 1 cup uncooked organic wild rice
- 1 pound organic chicken breasts or thighs
- 2 cups of combination of chopped celery, carrots and onions (all organic)
- 6 cups organic low sodium chicken broth
- 1/2 cup organic butter
- 1/4 cup tapioca flour
- 2 cups whole organic milk
- 1 tablespoon poultry seasoning
- 1 teaspoon natural sea salt ( I used up to 1 tablespoon)
- up to 2 cups additional milk or water
- 1. Rinse Wild Rice. Place the uncooked wild rice, raw chicken, celery, carrots, onions, chicken broth, salt, and poultry seasoning in a crockpot. Cover and cook on high for 2-3 hours. The chicken should be cooked through and rice be soft. Do not drain any liquid.
- 2. Remove chicken from the crockpot and allow to cool. You can either shred chicken using two forks or I like to cut it up in cubes. Return chicken to crockpot.
- 3. When rice and chicken are done cooking, melt butter in a saucepan on medium heat. Add the tapioca flour slowly whisking in. Let bubble for about 1 minute. Slowly whisk in the whole milk until a thick, creamy mix forms.
- 4. Add this to the rice and chicken in the crockpot and stir to combine. Add extra water or milk to adjust consistency. Season with additional salt and pepper.
- 5. Let cook for another 30- 45 min.
- I found that using low sodium chicken broth made it so I had to add more salt. Ended up tasting great despite that fact.
- I used some other spices like a little cayenne pepper and some garlic seasoning (NO MSG!) to add additional flavors.
- When adding additional water and/ milk, I did a mixture of water and whole milk.