Forget chicken noodle soup. In the winter months when your spirits are sagging, your nose is running and the mercury is falling, nothing quite hits the spot like this spicy, sweet, creamy concoction of chicken and wild rice soup. You can do it in your slow cooker or on the stove, and you can add any kind of vegetables you want to make it totally perfect for you and your family. Root vegetables keep it creamy and sweet while the addition of peppers, onions and spices make it great for the macho types. And the best part is – it’s gluten free!
Truly, after having a taste, you will never want plain old chicken noodle again!
1 C uncooked wild rice
1 lb chicken thighs (diced)
2 celery stalks (diced)
2 carrots (diced)
2 parsnips (diced)
2 small onions (diced)
8 assorted baby bell peppers (any color)
8 C chicken broth
2 tsp poultry seasoning
1 tsp chili powder
1 tsp paprika
8 oz cream cheese
2 cups half and half
1/2 C white wine
Do a quick rinse of the wild rice by placing it in a mesh strainer and running cold water over it for about a minute.
Place rice, raw chicken, celery, carrots, onion, peppers, chicken broth and poultry seasoning in a big pot over low heat. Gently simmer for about two hours. Add more water if it starts to get too thick.
After two hours, check to see that the rice is tender and the chicken is fully cooked. Turn the heat off and move to stage 2.
In a saucepan on the stove, very gently melt the cream cheese over low heat. Slowly add in the half and half, whisking constantly until the whole mixture is thick and creamy.
Add in the wine and stir together gently.
Pour the milk mixture into the pot of soup and stir it all together. If it is too thick for your liking, add a bit of water or milk to thin it.
Add salt and pepper to taste.
Enjoy this delicious soup!