Gluten free chicken and sprouted rice soup

Main Dish

5 servings

Easy

1 h 5 m

Send this recipe to a friend Print this page Ask a question to the author Post your photo of this recipe

Ingredients

• 1 cup boiled shredded chicken ( almost 1 chicken breast)
• 3/4 cup sprouted rice and quinoa blend
• 5 cups GF chicken broth or water
• 250 mil half and half
• 1/4 cup chopped white onion
• 1/2 cup chopped celery
• 1/2 cup chopped carrot
• 2-3 finely chopped garlic
• 1/2 cup slivered almonds
• 1/2 - 1tsp thyme ( I have used dry, fresh is always good)
• 140 gms cauliflower florets ( 4 about 2" size)
• 2 tbsp butter and 1 tbsp olive oil
• salt and black pepper as per taste
• water as required

You may like

Gluten-free and dairy-free plum flan

Preparation

• Microwave cauliflower florets with a tbsp of water for 4- 5 minutes. Blend the florets with 1/4 cup half and half until creamy. Set aside. Melt butter mixed with olive oil in a pot over medium heat. Stir in garlic, onion and celery. Saute for 4-5 minutes. Rinse quinoa and rice blend and add it to the vegetables.
  
  Season with salt and black pepper. Add chicken broth and bring it to boil, reduce heat to low and let simmer. After 15 minutes add almonds and thyme. Let the rice cook and soup simmer for 40 minutes. In the last add cauliflower paste and the remaining half and half. Bring it to boil and simmer for 5 minutes. Add water as required. Remove from heat and serve piping hot.

Balvinder

Questions

Photos of members who cooked this recipe