Lightened Up Chicken Wild Rice Soup

Ingredients:

• 1 lb boneless skinless chicken breast, diced into 1/2 to 1/4 chunks

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 cup carrots, diced

• 1⁄2 cup celery, diced

• 2 cups wild rice, cooked

• 5 cups chicken stock (or less if you want it thicker)

• 1 cup cashew milk

• 3 tablespoons GF flour

• 1 tablespoon butter

• 2 tablespoons dry sherry

• 1 teaspoon dry thyme

• Salt & Pepper to taste

Method:

1. Read the recipe. Did you read it? Read it again…

2. Season as you go – always tasting along the way and adding salt & pepper, as needed, to every layer.

3. In a stock pot or Dutch oven, sauté chicken until cooked through. Set aside. In the same pot, melt butter. Add onion, garlic, carrots, celery and thyme. Cook until softened. Add flour to pot and cook until golden. Add chicken broth.

4. Bring to a boil, reduce heat, cover and simmer for about 15 minutes, or until carrots and celery are softened to your liking.

5. Stir in the wild rice and chicken. Cook until heated through. Enjoy!