Gluten-Free Creamy Chicken Wild Rice Soup & Dumplings
This Creamy Chicken Wild Rice Soup is not only tasty, super satisfying, and Gluten-Free... it also has gluten-free dumplings. Big score!
Servings: 12 People
Calories: 772kcal
Ingredients
Soup
- 2 tablespoon Olive oil
- 1 Large onion chopped
- 3.5-4 lbs Chicken breast chopped
- 3 Garlic cloves pressed
- 3 Carrots sliced
- 5 Celery ribs sliced
- 1 ½ cups Uncooked wild rice
- 10 cups Chicken broth
- 2 lbs Red potatoes chopped
- ½ cup Butter
- ½ cup Brown rice flour
- 1 cup White wine
- 3 cups Heavy cream
- 1 tablespoon Dried savoury
- Salt and pepper
Dumplings
- 1 cup Light buckwheat flour
- ¾ cup Millet flour
- ¼ cup Potato flour
- 1 tablespoon Parsley or savoury flakes
- 2 teaspoon Tapioca Starch/Flour
- 3 teaspoon Baking Powder
- 1 teaspoon Salt
- ⅓ cup Shortening or butter
- 1 ¼ cup Milk or buttermilk
Instructions
Soup
- In a large, heavy pot, cook onions in olive oil until just starting to go translucent.
- Add chicken breast, cook until outside browns slightly. .
- Add garlic, carrots, and celery, cook for one minute. Add wild rice, broth, and potatoes, bring to a boil. Set a timer for 35 minutes
- While soup is boiling, make your roux:
- Melt butter in a medium sized pot. Stir in flour until smooth. Cook over medium or medium-high heat, stirring constantly, until it starts to turn slightly golden.
- Add wine, whisk until smooth. Add cream, continue whisking until smooth. Turn heat down to lowest setting, keep warm, while making the dumplings:
Dumplings
- In a medium sized bowl, mix together flours, parsley or savoury flakes, tapioca starch, baking powder,and salt.
- Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
- Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.
- When the timer goes off, add the roux mixture to the main soup pot, stirring to combine well.
- Add savoury, season with salt and pepper to taste.
- Drop rounded tablespoons worth of dough into boiling soup.
- Cover and simmer for 15 minutes WITHOUT LIFTING THE LID.
- Serve hot.
Nutrition
Calories: 772kcal | Carbohydrates: 55g | Protein: 39g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 1319mg | Potassium: 1364mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3761IU | Vitamin C: 24mg | Calcium: 189mg | Iron: 3mg