Gluten Free Dairy Free Chicken and Wild Rice Soup - Lunch Version
6
Servings
14
Ingredients
0
Comments
Sprinkled with pops of fresh herbs and salty bacon this Gluten Free Dairy Free Chicken and Wild Rice Soup is a comforting dish that can easily be enjoyed in the midst of any workday or busy weekend.
6
Servings
14
Ingredients
0
Comments
Ingredients
- 3 tablespoons Coconut Oil
- ½ cups dice Leek
- 2 teaspoons mince Garlic, Cloves
- ⅔ cups dice Celery
- ⅓ cups dice Onion, Red
- 1 ½ cups Wild Rice
- ½ teaspoons Sea Salt
- ¼ teaspoons Black Pepper
- 1 tablespoon chop Thyme, Fresh
- ⅓ teaspoons Sage, Dried
- 6 cups Chicken Broth/Stock
- 2 cups cook and shred Chicken, Boneless Breasts
- ½ cups cook and dice Bacon
- 1 tablespoon chop Parsley, Fresh
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large pot over medium heat, melt coconut oil.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a large pot over medium heat, melt coconut oil.
- Saute leeks, garlic, celery and red onion until soft.
- Add wild rice, salt, pepper, thyme and sage and stir until combined.
- Add chicken stock and bring to a boil.
- Simmer for 20 minutes.
- Add chicken and bacon and parsley.
- Simmer for another 10 minutes.