Sunday, September 2, 2012

Souper Sunday - Gluten and Dairy Free Northwoods Chicken Soup

During the month of September I am going to post easy but yummy soups. Today's soup was a favorite of my cooking group and was often in our cooking rotation. This was before my family went gluten and dairy free. As fall is approaching I'm in the mood for soup again and this soup was one I wanted to try again. I am pleased with the results and while it doesn't have the original 1 1/2 cups of half and half, it is still creamy. With using tapioca starch the soup almost gels when cool but if you heat it back up again it will be creamy again. I have not tried freezing the soup like the original one because it did not last long enough. Cameron loved the soup and if I get him to eat and like new foods it is worth sharing. There are some people who do not like the texture of the wild rice and if they are in your family you can use brown rice instead.

Northwoods Wild Rice Soup
adapted from

What you need:
1/2 lb bacon, cooked and crumbled
1/2 cup onion, diced
1/2 cup celery, chopped
1/2 cup butter substitute
6 Tablespoons tapioca starch
1/2 tsp thyme
1/2 tsp paprika
1/2 tsp salt
1 1/2 cups cooked chicken breast, cubed
10 oz chicken broth
1 1/2 Tablespoon Worcestershire sauce
2 cups dairy free milk (I used coconut)
2 cups cooked wild rice

In one bowl combine tapioca starch, salt, thyme and paprika. Also have milk, chicken broth and worcestershire sauce together and ready to add to the roux you make. Melt the butter in a large pot and add onion and celery. Saute until the onion and celery is tender. Stir in the bowl of tapioca starch and spices and cook for about a minute, until it starts to thicken. Add in milk and chicken broth and stir, stir, stir! It will thicken into a gel for a second but keep stirring and it will smooth out. Add in chicken, bacon and wild rice and cook till thickened. Enjoy!
If you freeze it let me know how it is please.
Cameron asked for another bowl before bed.

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