You’ll need 1-2 tbsp of cornstarch with a few tablespoons of cool water. Instead of making the flour and butter roux, create a cornstarch slurry. You could also make this gluten free by making a cornstarch slurry out of water and cornstarch. To Thicken:įlour – all-purpose flour, einkorn. Whipping cream: Could also use heavy cream or light cream. This adds a bright and fresh flavor to the soup. Could also substitute with skinless chicken thighs. Seasonings: dried rosemary, thyme, celery seed, bay leaves (optional)īoneless skinless chicken breasts (about 12 oz) cut into small cubes. Hearty wild rice blend – If you do not have wild rice you could also substitute with white rice or brown rice.Ĭhicken stock or broth: I like to use homemade broth because it is inexpensive and super healthy. Creamy Chicken Wild Rice Soup Ingredients This post contains affiliate links, which means I make a small commission at no extra cost to you. Make a double batch to have leftovers all week.Use organic lemon, if possible, when you’re using the zest.Store in the fridge or continue to simmer on the stove. So if you’re able to make it earlier in the day and have it sit for several hours before reheating it, the lemon flavors really come out best. The longer the soup sits, the more the flavors develop.You can use fresh herbs if you have them in your garden.It is a much more satisfactory product overall. Not only does it taste better, but it is packed full of trace minerals and healthy collagen. I highly recommend making your own bone broth. You can use homemade or store-bought chicken broth.
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