Gluten-Free Creamy Chicken Wild Rice Soup & Dumplings
This weekend, I’m finally getting around to doing belated American Thanksgiving. We’d actually taken a trip up to Winnipeg a couple weeks ago, so didn’t do anything really Thanksgiving-y at the time.
As with any time I roast a turkey, part of the grocery planning involves what do to with the leftovers – and that generally involves me making bone broth off the carcass. One of my favourite things to do with homemade broth is to make this soup, originally published in my first gluten-free cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking. This is definitely a favourite at our house – rich, thick, hearty, and one of the ultimate comfort foods.
While the recipe was originally designed to be used with fresh chicken breast – for speed and ease – it’s easy to make this with leftover turkey. Skip the initial browning of the meat, and simply toss in chopped up roasted turkey breast leftovers with the wild rice, broth, and potatoes.
It’s very customizable, even beyond choice of poultry. Sometimes I’ll skip the dumplings, sometimes I’ll add some parsnip with the carrots, and sometimes I’ll toss a couple handfuls of frozen peas in, right near the end.
Whichever way you do it, enjoy the Gluten-Free Creamy Chicken Wild Rice Soup & Dumplings!
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