This Creamy Chicken Wild Rice Soup is not only tasty, super satisfying, and Gluten-Free... it also has gluten-free dumplings. Big score!
Course: Main Course, Soup
Author: Marie Porter
1 ½cupsUncooked wild rice
½cupBrown rice flour
Salt and pepper
1cupLight buckwheat flour
1tablespoonParsley or savoury flakes
⅓cupShortening or butter
1 ¼cupMilk or buttermilk
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:
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.