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Gluten Free Chicken and Wild Rice Cabbage Soup
Prep time
Cook time
Total time
Gluten Free Chicken and Wild Rice Cabbage Soup Recipe Type : Soup Author: Jan Withington Prep time: 20 mins Cook time: 35 mins Total time: 55 mins Serves: 8 servings Easy gluten free chicken and wild rice cabbage soup.
Serves: 8 serving
Ingredients
- 1 pound chicken tenders, cut into small pieces
- ½ to ¾ cup black wild rice
- 3 tablespoons olive oil
- 1 tablespoon sesame oil
- 1 tablespoon grated fresh ginger
- 1 small onion, diced
- 4 garlic cloves, smashed
- 5 to 6 stalks celery, chopped
- 3 large carrots, chopped
- 3Ā½ cups Swanson chicken broth or water - gf
- 3Ā½ cups Swanson vegetable broth - gf
- 1 cup water or more depending on how much broth you want
- 3 large tomatoes, cut into bite pieces
- Ā½ head green or red cabbage, chopped
- salt
- Ā½ teaspoon ground black pepper
- Ā½ teaspoon dry thyme
- Ā½ cup fresh parsley, finely chopped
Instructions
- Cook the wild rice according to package directions. Keep warm while you prepare the soup.
- Heat olive oil in large stock pot or Dutch oven. Once hot, cook the chicken until cooked through, transfer to a plate. Throw in the onions, celery, and carrots. Saute until onions are translucent.
- Add in the garlic and ginger, cook for a couple more minutes.
- Add the chicken broth, vegetable broth, tomatoes, salt, pepper, thyme, parsley, and cabbage. Bring everything up to a simmer.
- Add the chicken, sesame oil and water, simmer everything on low heat for 30 minutes, stirring occasionally.
- Stir in the cooked rice and let it simmer for few minutes and season with salt and pepper.
- Serve.
