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–+ servings
Ebonie Garnica

Dairy-Free Wild Rice Chicken Soup For Coming Off GAPS

Dairy-free wild rice chicken soup for later Coming Off GAPS, made with duck fat, homemade coconut milk and meat stock. Includes an eight-hour rice soak.
Print Recipe
Prep Time 9 hours
Cook Time 55 minutes
Total Time 9 hours 55 minutes
Servings: 6 servings
Course: Coming Off GAPS, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dry wild rice Measure before soaking or cooking.
  • 1 teaspoon apple cider vinegar or fresh lemon juice For the rice soak; drain away before cooking.
  • filtered water for soaking and cooking the rice Use fresh water for cooking according to the rice package.
  • 3 tablespoons rendered duck fat For softening the vegetables.
  • 4 celery stalks Chopped.
  • 4 carrots Peeled and chopped.
  • 1 yellow onion Chopped.
  • 2 cloves garlic Chopped.
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried sage
  • 1 teaspoon natural sea salt Taste the finished soup before any further adjustment.
  • 1/8 teaspoon black pepper
  • 6 cups finished homemade chicken meat stock Have the stock prepared; an already-introduced finished beef stock or bone broth is an alternative.
  • 4 boneless, skinless chicken breasts Four boneless, skinless thighs are an alternative; cooking time can differ.
  • 1 lemon Use the zest only for this measure.
  • 2 tablespoons fresh lemon juice Separate from the acid used for the rice soak.
  • 2 tablespoons arrowroot flour For later Coming Off GAPS after separate introduction.
  • 1/4 cup filtered water For the arrowroot slurry; separate from rice water.
  • 1/2 cup finished hot-water homemade coconut milk Stir its natural cream back in before measuring.

Equipment

  • Large stainless-steel or enameled pot with a lid Room for chicken, stock, vegetables and cooked rice.
  • Glass soaking bowl, separate rice pot and strainer Keep rice preparation separate from the soup pot.
  • Knife, cutting board, measuring cups and spoons Measure dry rice and both separate lemon portions.
  • Glass measuring cup, whisk and ladle Mix and temper the arrowroot slurry.
  • Tongs, clean plate and food thermometer Check every chicken piece for 165°F before cutting or shredding.

Method
 

  1. Put the dry wild rice in a glass bowl with the measured soak acid and enough filtered water to cover. Soak for eight hours, then drain.
  2. Cook the drained rice separately in fresh water according to its package directions until tender. Drain and set aside.
  3. Melt the measured rendered duck fat in a large pot over low heat. Add celery, carrots, onion and garlic. Stir, cover and cook gently for about thirty minutes, until softened without browned edges.
  4. Uncover. Stir in the thyme, rosemary, sage, salt and pepper for about one minute. Add the measured finished stock and chicken.
  5. Bring up to a boil, then reduce to a simmer. Cook for about ten minutes as a guide, continuing until the thickest part of every chicken piece reaches 165°F. Lift out the chicken, cut or shred into bite-size pieces, and return it to the pot.
  6. Stir in the lemon zest and measured soup lemon juice. Separately whisk the arrowroot with the measured slurry water until smooth.
  7. Whisk a ladle of hot broth into the slurry, then pour it gradually into the soup while stirring. Stir until the broth thickens evenly without pale clumps.
  8. Turn off the heat. Stir in the measured finished hot-water homemade coconut milk, then fold in the drained cooked rice. Taste, adjust final seasoning if needed, and serve warm.

Notes

Later Coming Off GAPS only, after the initial transition foods and after wild rice and arrowroot have each been separately introduced and tolerated. Not Intro, strict Full GAPS or No-Plant GAPS. Eight-hour acid soaking is not the initial fermented-grain step.
Makes six servings. Allow about nine hours and fifty-five minutes overall: nine-hour preparation estimate includes eight hours of soaking plus rice cooking and ingredient preparation; soup-pot cooking estimate fifty-five minutes. The rice package, heating time and chicken temperature govern actual cooking. Finished stock and finished hot-water homemade coconut milk are prepared separately, before this recipe.
For one six-serving batch, use three tablespoons of rendered duck fat and half a cup of finished hot-water homemade coconut milk. Measure finished components, not their whole preparation batches. Do not add the other soup version's fat or creamy finish.
At 1×, use the zest of one lemon and two tablespoons fresh lemon juice in the soup. The teaspoon of vinegar or lemon juice belongs to the drained rice soak. The quarter cup of slurry water is separate from rice water. Each herb has its own half-teaspoon measure.
Cook every chicken piece to 165°F. Whisk arrowroot with its water and a ladle of hot broth before stirring into the pot. Turn off the heat before the creamy finish, then fold in cooked rice last.
Refrigerate leftovers promptly in shallow covered containers. Properly handled soup keeps refrigerated three to four days; follow an earlier remaining limit for an older prepared component. Reheat the portion needed to 165°F, stirring. Rice can absorb broth during storage.

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