I have always love Panera’s Chicken and Wild Rice soup, but wanted to give it a dairy-free, gluten-free makeover! This can be vegan by eliminating the chicken, and still be a hearty and delicious soup!
- 3 cups milk of choice ( For Instant Pot and Crockpot add an additional 1/2 cup of milk or cream in final step)
- 3 cups broth of choice
- 1 pound chicken breasts or thighs (omit if making vegan)
- 1 cup wild rice
- 1/2 cup flour of choice (organic or gluten free flour is a good choice)
- 6 tbs olive oil Or grass-fed butter or mix of both
- 2 celery stalks chopped
- 2 carrots cut into rounds
- 1 onion chopped
- 1 pound mushrooms (optional, but can reduce butter if omitting)
- 2 cloves of garlic minced
- 1/2 tsp poultry seasoning
- 1 tsp pink Himalayan salt or sea salt
- 1/4 tsp black pepper
- Sourdough, chickpea, or panko breadcrumbs (optional)
Stovetop:
Prepare wild rice according to package directions. In a large pot, heat 1 tbs olive oil or butter over medium heat. Add celery, carrot, onion and garlic. Add seasonings, and cook for about 10 minutes until slightly softened. Add the remaining 5 tbs olive oil, or butter. Add flour and cook for 2 minutes. Add the broth and milk and bring to a boil. Add the chicken breasts and continue over a low boil, covered for 20 minutes. Remove chicken and shred. Add the chicken back to the pot and the wild rice. Stir to combine and add additional salt and pepper to taste. If desired, top with breadcrumbs that have been toasted in a pan with a bit of olive oil, salt, pepper, and herbs you like!
Instant Pot:
1. Add the butter to the Instant Pot and hit Sauté
2. Once melted, add in the onion, carrots, celery and mushrooms and sauté for 5 minutes. Add the garlic and sauté another minute.
3. Add the seasonings, broth, milk, rice and stir. Add the chicken and make sure it’s submerged in the broth.
4. Hit Cancel and then hit Pressure Cook high pressure for 35 minutes. Quick release when done.
5. Using tongs, remove the chicken to a bowl and shred.
6. In a separate bowl, whisk together the additional 1 cup milk or cream and flour until thickened and then stir it into the pot
7. Lastly, add back the shredded chicken and give it a final stir.
Crockpot:
Sauté veggies on the stove top first, then add all ingredients to your slow cooker except flour and addition milk or cream. Cook on HIGH for 3-4 hours or LOW for 6-8 hours. In the final hour, remove chicken, shred and add back to crockpot. In a separate bowl, whisk together the additional 1 cup milk or cream and 1/2 cup flour until thickened. Stir it into the pot and let cook for the remaining hour.
Buon Appetito!
Sara ~Fresh Foodie Mama~
Fresh Foodie Mama 