Chicken Rice Soup

There's nothing like a nice, hot bowl of soup on a cold, cold winter day. OK, so technically it isn't winter yet, but it sure feels like it. It has been below freezing on more than one occasion already this year, and there is a huge snowstorm pouring down on us as I type. I'm not super excited about that. I don't do well with cold weather. I sure love the way fresh fallen snow looks, but as soon as I have to continue my "regularly scheduled life" with it, I get a little cranky. So, I try to do little things to brighten my mood. Homemade soup is one of those things.

The beauty of this soup is that it is beyond easy to make, and it is versatile. You can make it with chicken, turkey, or really whatever bird you like; and you can use rice, couscous, wild rice, brown rice, or really any grain you like. And since you use cooked meat and cooked rice, it is a perfect recipe for leftovers. Yep, you got it, pull out all of those plastic containers from your fridge and see what you've got. You may have the makings for an amazing cup/bowl of soup.

Just follow this simple recipe.

What You Will Need:
Dutch Oven or Large Pot
Wooden Spoon

Ingredients:
2 Tablespoons Unsalted Butter
1 cup Carrots, chopped
1 cup Onions, chopped
2 Tablespoons Soy Flour
1 Tablespoon Potato Starch
1 Tablespoon Tapioca Starch/Flour
2 cartons (32 ounces each) Gluten Free Chicken Stock
3 cups Rice (grain), cooked
3 cups Chicken (poultry), shredded or chopped (I used the leftover half of a roasted chicken from Costco.)
1 teaspoon Ground Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Celery Salt
2 teaspoons Chopped Parsley
2 cups Milk (anything but fat free)

Directions:
In a dutch oven over medium-high heat, add butter and vegetables. "Sweat" vegetables until carrots are tender and onions are clear.

Add soy flour, potato starch and tapioca starch and stir until thick.

Slowly add chicken stock, stirring to incorporate flours. Cook until boiling, stirring constantly.

Reduce heat to low-medium, add rice, chicken and spices. Stir to incorporate. Let simmer for 10-15 minutes.

Slowly add milk and stir. Let simmer for an additional 5 minutes.

Serve it while it is hot. If you are a purist, leave it alone. If not, serve it with your favorite gluten free crackers or croutons.

MMmmm! So simple and so delicious. I hope this warms your belly and your heart on these bitter cold, snowy days!

"Love and cook with wild abandon"
Sounds like a plan to me.

~Sheryl