Creamy Chicken and Wild Rice Soup
The swap
Cornstarch mixed with cold milk instead of a flour roux. Use half as much cornstarch as you would flour.
Ingredients
Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.
Steps
- Melt the butter in a large pot over medium. Cook the onion, carrot, and celery 6 minutes. Add the garlic for 1 minute.
- Add the broth, wild rice, chicken, thyme, 1 teaspoon salt, and pepper. Bring to a boil, then cover and simmer 40 to 45 minutes, until the rice is tender.
- Remove the chicken, shred it, and return it to the pot.
- Whisk the cornstarch into the cold milk until smooth. Stir into the soup and simmer 2 to 3 minutes, until thickened. Season to taste.
More gluten-free recipes
This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.