I love wild rice soup! 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! Serves 10. Serving size: 1 1/4 cup
1lbs. chicken breast
1 cup fresh chopped mushrooms
2 cloves of chopped garlic
3 cups of spinach
2 cups shredded carrots
1 stalk celery
1 medium onion
4 cups cooked wild rice
4 cups gluten free organic chicken broth
3 gluten free chicken bouillon cubes
1 box of soft tofu (plain flavor), get the softest possible.
½ tablespoon of olive oil
Shred the canned chicken, or the bake chicken.
Sauté the onions, celery, 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.
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!
Nutritional InformationCalories: 361
Fats: 4.7 greams
Carbs: 53 grams
Sugar: 4.8 grams