What could be better than warm, creamy chicken soup on a cold night? This recipe, chock full of flavor, is comfort food when you need it. Traditional chicken soup is seasoned with herbs and spices, then thickened and made creamy with Better Batter. Wild rice rounds out the dish and brings a chewy, nutty texture and flavor. Serve with bread and a side salad for a complete, filling meal.


3/4 cup uncooked wild rice blend (make sure it is a gluten free brand!)
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 2 – 3 stalks)
7 Tbsp butter or non dairy margarine, diced, divided
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
1/4 tsp each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb boneless skinless chicken breasts halves, cubed into 1 inch cubes
1/2 cup Better Batter Gluten Free Flour
1 1/2 cups milk or non dairy substitute
1/2 cup heavy cream or non dairy substitute (we recommend Rich Whip)
1 tsp fresh lemon zest

Prepare rice according to directions listed on package and set aside.

Halfway through the rice cooking, in a separate large pot, melt 1 tbsp butter or non dairy margarine over medium heat. Add onion, carrots and celery to melted margarine, and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.

Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste.

Increase heat to medium-high, add chicken and bring mixture to a boil. Cover pot with lid and allow mixture to boil 2-5 minutes, or until chicken is cooked through.

Reduce heat to low and add cooked rice.

In a separate medium saucepan, melt remaining 6 Tbsp butter or non dairy margarine over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk or non dairy substitute into butter/flour mixture. Cook mixture, stirring constantly until it thickens.

Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally.

Stir in heavy cream and lemon zest and serve warm.