This chicken wild rice soup is creamy and delicious, and a great way to use up leftover chicken. We also include gluten free and dairy free options.
You can substitute 1 pint Half and Half for the milk and cream. (I keep cream and milk on hand, but not Half and Half.)
Don’t allow the soup to boil once the dairy has been added, or it can “break” and get watery. Refrigerate leftovers.
We make this with Namaste gluten free flour blend with good results. If you’re avoiding dairy, try almond milk and cashew cream. To make cashew cream, soak 1 cup cashews overnight in water. Drain and rinse, then puree with 1/2 cup fresh water.
Keywords: wild rice, chicken, comfort food