DifficultyBeginner

As the weather starts to cool it is the time for sweaters, toques (also known as a “beanie” for non Canadians) and soup! My husband and I were both craving this soup and having only made a non creamy chicken and rice soup I knew it needed a non dairy replacement for whipping/heavy cream. In the past I have bought plain store bought unflavoured and unsweetened creamers (usually coconut milk based) when I needed to replace whipping cream/heavy cream in a soup. I was utterly shocked at the price, almost 8 dollars for a carton. So needless to say, I simply whipped up my own “creamer”. This soup freezes so well and is such a great make-ahead meal. It is loaded with vegetables and made with lean chicken breast. We enjoyed it in our house so much that I made it 3 x in the span of less than two weeks!
Shiitake Umami Powder is one of my newest “secret ingredient” additions to create a deeper umami flavour to my soups and stews. It is optional in this of course, but I highly recommend it. One bag goes quite far. If you are making the vegetarian version of this I would say it is an essential ingredient.

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Yields6 Servings
Prep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
 4 tbsp olive oil
 1 large onion, chopped
 4 stalks celery, cut into 1/2 inch pieces
 2 large carrots, cut into 1/2 inch pieces
 2 garlic cloves, finely chopped
 2 tbsp Shiitake mushroom umami powder (optional)I use “Takii Umami Powder” which is available at my local Skagit Food co-op or on Amazon
 heaping 1/3 cup cassava flour or other gluten free flour blend of your choice
 8 cups chicken stock or bone broth
 3 tbsp finely chopped fresh thyme leaves or fresh chopped rosemary
 2 bay leaves
 1 ½ -2 lbs boneless skinless chicken breast or thighs or a mixture of sliced mushrooms if vegetarian
 1 cup wild rice or wild rice mix I could only find Lundbergs Organic Wild RIce Blend at my local supermarkets
 4 -6 cups baby spinach or sliced greens (I used Swiss chard)
 sea salt and pepper to taste
1

Add olive oil to a large soup pot and turn heat to medium, add onion and sauté for 5 minutes. Add garlic, celery and carrots and continue to sauté for another 5 minutes or so. Season with a little salt and pepper. Add cassava flour and stir, cooking for about 2-3 minutes to cook off some of the raw flour taste. Stir in the shiitake mushroom powder (if using).If you are making this vegetarian, sauté the sliced mushrooms until they are cooked, then remove to prevent them from getting rubbery. Gradually add the stock, thyme, bay leaves, rice and chicken and bring to a boil.

2

Turn down the heat and simmer the soup on medium low for another 30-45 minutes (remove the chicken about half way through cooking once it is cooked through and set aside to cool) or until the rice is cooked through and the vegetables are tender (but not soft or mushy). If making the vegetarian version, add the cooked mushrooms back to the soup now.

3

Cut or tear the cooled chicken into bite size pieces and return it to the soup. Turn heat down to low and add the greens and stir. The heat from the soup will wilt and cook the greens. Stir in the creamer. Store in an airtight container in the fridge for up to 4 days or freeze (leave 1 1/2 -2 inches of space if freezing in glass containers/jars) for up to 3 months.

4

When you reheat the soup try to keep it from boiling as boiling can break the creamer, causing it to look like it has curdled.

Ingredients

 4 tbsp olive oil
 1 large onion, chopped
 4 stalks celery, cut into 1/2 inch pieces
 2 large carrots, cut into 1/2 inch pieces
 2 garlic cloves, finely chopped
 2 tbsp Shiitake mushroom umami powder (optional)I use “Takii Umami Powder” which is available at my local Skagit Food co-op or on Amazon
 heaping 1/3 cup cassava flour or other gluten free flour blend of your choice
 8 cups chicken stock or bone broth
 3 tbsp finely chopped fresh thyme leaves or fresh chopped rosemary
 2 bay leaves
 1 ½ -2 lbs boneless skinless chicken breast or thighs or a mixture of sliced mushrooms if vegetarian
 1 cup wild rice or wild rice mix I could only find Lundbergs Organic Wild RIce Blend at my local supermarkets
 4 -6 cups baby spinach or sliced greens (I used Swiss chard)
 sea salt and pepper to taste

Directions

1

Add olive oil to a large soup pot and turn heat to medium, add onion and sauté for 5 minutes. Add garlic, celery and carrots and continue to sauté for another 5 minutes or so. Season with a little salt and pepper. Add cassava flour and stir, cooking for about 2-3 minutes to cook off some of the raw flour taste. Stir in the shiitake mushroom powder (if using).If you are making this vegetarian, sauté the sliced mushrooms until they are cooked, then remove to prevent them from getting rubbery. Gradually add the stock, thyme, bay leaves, rice and chicken and bring to a boil.

2

Turn down the heat and simmer the soup on medium low for another 30-45 minutes (remove the chicken about half way through cooking once it is cooked through and set aside to cool) or until the rice is cooked through and the vegetables are tender (but not soft or mushy). If making the vegetarian version, add the cooked mushrooms back to the soup now.

3

Cut or tear the cooled chicken into bite size pieces and return it to the soup. Turn heat down to low and add the greens and stir. The heat from the soup will wilt and cook the greens. Stir in the creamer. Store in an airtight container in the fridge for up to 4 days or freeze (leave 1 1/2 -2 inches of space if freezing in glass containers/jars) for up to 3 months.

4

When you reheat the soup try to keep it from boiling as boiling can break the creamer, causing it to look like it has curdled.

Creamy Chicken & Wild Rice Soup (GF DF) with Vegan option