Red Meat Allergy Friendly Gluten Free Wild Rice Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.9(3)
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more āIngredients
6 servings
- 1 lb boneless, skinless chicken breasts
- 1 cup wild rice, rinsed
- 2 tbsp unsalted butter
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- Ā½ tsp dried rosemary
- Ā½ tsp smoked paprika
- 6 cups chicken broth
- 1 cup whole milk
- Ā½ cup heavy cream
- 3 tbsp cornstarch
- 3 tbsp cold water
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6ā8 minutes.
- 2
Add the garlic, thyme, rosemary, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper and cook, stirring constantly, until fragrant, about 1 minute.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!