Creamy Chicken Soup with Groats and Wild Rice

Fall is a super busy time for us here on the Gluten-Free Prairie. The Bakery is hopping as we prepare for the Resort Season. And of course, we’re gearing up for Winter. We’ve already had 20 inches of snow and more is on the way. The days are shorter and, like all of us, my challenge is how to fit it all in. And the horses help me keep my sanity when things get crazy.

Oh MY! This delicious hearty soup comes together very quickly and (like so many things…) gets better with age.

Groats, Wild Rice and Creamy Chicken Soup
 
Prep time
Cook time
Total time
 
Rich and Hearty!. This "company good" soup can be made days ahead. Freezes great too. Perfect for the busy cook.
Author:
Recipe type: Soups Stews Gravies
Serves: 6-8
Ingredients
  • ½ Cup Gluten-Free Prairie Oat Groats (**cooked)
  • ½ Cup Wild Rice – I love Lundbergs (**cooked)
  • (** I cook them together in a rice cooker. On the stove top works great too)
  • 2 TB Safflower Oil
  • 2 TB Butter
  • 4 cloves garlic (minced)
  • 1 sweet onion (chopped)
  • 4 stalks celery
  • 4 carrots chopped
  • 8 oz criminy mushrooms (loosely chopped)
  • 2 TB Gluten-Free Prairie Toasted Oat Flour
  • 4 C Chicken Broth (devided)
  • 1-2 tsp Better than Bouillon (to taste – it can be quite salty)
  • Fresh or dried Rosemary, Thyme (1-2 TB to taste)
  • ¼ Cup Heavy Whipping Cream or ½ & ½ (optional)
  • Salt and Pepper (to taste)
Instructions
  1. Sautee onions, garlic and celery in oil and butter until slightly soft. (my Lodge cast iron skillet is my very favorite)
  2. Add mushrooms and continue cooking until soft.
  3. Whisk GFP Oat Flour into 2 cups of chicken broth until completely blended.
  4. Heat vegetables in pan until steaming – stirring to keep from sticking.
  5. Whisk oat flour broth into the pan a bit at a time. Keeping the pan very hot as you blend it in.
  6. Continue whisking and stirring broth & vegetable mixture constantly as it thickens. (6-8 min)
  7. Add remaining 2 cups of broth and 1-2 tsp of Better than Bouillon. Stir until completely integrated.
  8. Stir in cooked GFP Oat Groats and wild rice.
  9. Lower heat and cover. Simmer for 20 min.
  10. Remove from heat and slowly stir in cream or ½ & ½ if using
  11. Add salt and pepper to taste.
  12. Enjoy.
Enjoy it with our Corn Bread for a company good, hearty Fall Feast

Thanks for stopping by today.

Deb on combineDebSignature

 

Share Button

No Comments Yet

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: