I love wild rice soup, and my aunt Jane always makes her famous creamy wild rice soup for Christmas. But having a gluten and dairy free allergy, it is a no-go. But I thought, what an idea to make my own version of the soup that others may like and can’t have dairy or gluten. To my surprise, I made it and it tasted so good my hubby went up for seconds! I hope you like it too!
Ingredients:
1lbs. chest breast or 3 cans of chicken breast
1 container of chopped mushrooms
2 cloves of chopped garlic
3 cups of spinach
1/2 small bag of diced carrots
1 stalk celery
1 onion
2 cans wild rice
1 large box of gluten free organic chicken broth
3 gluten free chicken bouillon cubes
1 container of soft tofu (plain flavor), get the softest possible.
½ tablespoon of olive oil
Directions:
Shred the canned chicken, or the bake chicken.
Sauté the onions.
Add in Celery.
Add in Mushrooms and garlic.
Next, add the Spinach.
While, the veggies are being sauteed in the oil. Pour the Gluten Free Chicken broth, chicken and wild rice into a soup kettle. Bring to a boil.
After it boils and the veggies are tender add in the veggies to the soup kettle with the chicken broth, chicken and wild rice.
Bring the mixture to a boil and then add the entire box of Silk Soft Tofu.
Stir the tofu till mixed well and creamy,add spices if you like to add a little more of a kick! I love basil, lots of pepper and oregano. When the mixture is creamy, let simmer for 5-10 minutes.
Serve and enjoy!
It actually tastes better the following days, so you can make this in advanced or have left-overs 🙂