creamy chicken and wild rice soup (GF)

I love soup. I love that you can make a huge pot, and eat it for 3 days after that, for pennies a meal. AND IT’S SO EASY! Plus, it started raining after like 3 months of no rain (so weird for Washington!), so it just makes sense. I find it impossible to find a good creamy wild rice soup, so I just made one, so hear you go!

ingredients:

2-3 organic, pastured chicken breasts

6 C filtered water

1 C cooked wild rice

2 large organic carrots, chopped (you can leave the skins on ’em!)

3 organic celery sticks, chopped

1 organic onion, chopped

(carrots, celery, and onions are the soup “trio”, the base of most soups!)

1-2 Tbsp organic, grass-fed unsalted butter

2 medium organic potatoes, peeled and quartered ( I use Yukon Gold, but you can use whatever you want)

large crown of organic broccoli, roughly chopped

1 C raw whole milk or half and half (depends on how creamy you want it)

1/2 C arrowroot powder

thyme

sea salt

fresh ground pepper

directions:

1. Start cooking the wild rice, I use a rice cooker, 1 part rice to about 4 parts water (follow instructions on package though, as your rice might be different from mine!), and i throw about a Tbsp of butter in the rice too.

2. boil the chicken in the 6 C water, add salt, pepper, and thyme. cook chicken through, take out of water and set aside to cool. reserve the water for later!

3. in large pot, melt butter high heat, add the soup trio, and sauté till onions turn clear. add the reserved water and bring to a boil.

4. reduce heat to medium and add the potatoes. cover and simmer till potatoes are tender (about 20 min).

5. while soup is simmering, shred the chicken (you can also dice if you’d like). measure out the milk or cream and whisk in the 1/2 C arrowroot powder, set aside.

6. when potatoes are tender, add the chicken, rice, broccoli, and milk mixture. continue to stir and bring to a boil. reduce heat to low and stir until soup thickens. salt and pepper to taste.

7. ENJOY!