Delicious creamy and hearty soup with a light flavor.
In a large soup pot, warm the olive oil for one minute on medium heat and add thyme, carrots, onions and celery.
Slowly simmer for three to five minutes or until onions are soft and slightly translucent.
Add chicken stock, chicken and rice to the vegetables and gently stir together on medium heat for five minutes.
With the heat on medium low, slowly stir in the milk to the chicken and vegetables and then whisk in the brown rice flour. Stir until the soup thickens and there are no lumps of flour.
Lastly, add the salt, garlic, celery salt, hot sauce and pepper. I would taste test the flavor to make sure its seasoned to your liking before serving. Depending on which chicken stock you use and which type of milk you use, you may have to adjust the seasoning. Serve immediately with some green onion garnish and some great crusty bread on the side. Enjoy!
This soup does reheat nicely as long as you simmer on medium low heat. Any creamy soup like this cannot be rushed into heating up. Also, be sure to make the soup with precooked chicken and precooked or steamed wild rice. Thigh meat chicken, chicken breast or turkey breast meat would go nicely in this soup. Using chicken stock rather than chicken broth gives this soup a nicer flavor and consistency.
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