UPDATE: this recipe isn’t even remotely paleo, but it is gluten free. this recipe was a staple in our house for a long time. it’s so hearty, makes excellent leftovers, and my favorite part: it’s easy to make. we used rotisserie chicken to cut down on cooking time in the kitchen, and used a blend of heavy cream and low-fat milk to save on the calories a bit. this soup works great for leftovers, but add a little liquid (milk or water) when reheating, as the rice absorbs a lot of the broth overnight. enjoy!
4 cups chicken broth
2 cups water
2 chicken breast halves, cooked + shredded
1 box quick cooking long grain and wild rice + seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose gluten free flour
1/2 cup butter
1 cup heavy cream
1 cup low-fat milk
combine broth, water and chicken in a large pot over medium heat. bring to a boil, then stir in rice blend (reserve seasoning packet). cover and reduce heat to low.
in a small bowl, combine salt, pepper + flour. in a small saucepan over medium heat, melt butter. slowly stir in contents of seasoning packet until mixture is bubbly. reduce heat to low, then stir in flour in small batches, keep consistency uniform throughout. whisk in cream and milk, a little at a time, until fully incorporated and smooth. cook until thickened, approximately 5 minutes.
stir cream mixture into large pot of broth and rice. increase heat to medium until rice is cooked through, 10 to 15 minutes. add additional salt if necessary. serve hot.
