Creamy Wild Rice and Chicken Soup
6 cups organic chicken broth
2 organic chicken breast halves (cooked and cubed)
6 ounces wild rice, rinsed
1/2 teaspoon ground black pepper
1/2 cup organic gluten-free flour
1/2 cup grass-fed organic butter
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups pureed cannellini beans
Celtic sea salt and fresh black pepper to taste
Cook rice according to directions (either in water or in chicken broth for additional flavor) and set aside. In a small bowl, combine pepper and flour. Set aside. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and sauté for 5 minutes. Season with Celtic salt and pepper and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Sauté roux for 3-4 minutes to cook out raw flour taste. Whisk in cannellini paste, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. Stir bean mixture into broth and add rice. Cook over medium-low heat until heated through, about 15-20 minutes. Season to taste.