Last week, I had a neighbor friend whose family was sick and they are also gluten and dairy free. I decided it was high time to bring some comfort food over and nothing sounds more comforting than creamy soup on a cold night! Or, really any time for that matter! So I went on a hunt for a gluten free chicken soup recipe since this had to be very family friendly. Our family really liked it and so did theirs. I also served it with some ham and cheese open faced sandwiches. These gluten free ciabata rolls were used. They are soft and really good! I keep some on hand at all times in the freezer for when I have a soft bread emergency, which happens at least once a month.
The recipe was altered from here to make it GFDF. If you are not allergic to gluten, by all means, make the linked recipe. I took out and added some things from the original recipe.
1 stick Earth Balance butter substitute
1 onion chopped (I used a handful of dried onions from LDS Cannery)
1/2 cup chopped celery
1/2 cup chopped carrots (I also used dried from the LDS Cannery)
3/4 cup gluten free featherlite flour
6-8 cups chicken stock
2 cups cooked wild rice
1/4 cup diced bacon (I used the food storage again!)
1 pound chicken breast, cooked and shredded (I also used LDS Cannery chicken)
1 T.minced garlic
1/2 tsp salt
1/2 tsp curry powder (yum!)
1/2 tsp parsley flakes
black pepper to taste
2 cups unsweetened almond milk
1. Melt butter in a large pot or dutch oven over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer.
2. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, garlic, and ground black pepper. Allow to heat through, then pour in the almond milk. Let simmer for 1 hour. (Note: Do not boil or your roux will break.)