Groats, Wild Rice and Creamy Chicken Soup
Author: Gluten-Free Prairie
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
Rich and Hearty!. This "company good" soup can be made days ahead. Freezes great too. Perfect for the busy cook.
  • 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)
  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.
Recipe by Gluten-Free Prairie at