Instructions

• Cook the 3/4 pound chicken breast until no longer pink (poach, bake, or pan-sear). Let cool slightly, then shred or cut into bite-sized pieces and set aside.
• Peel and finely dice the 3 medium carrots and the 2 medium Yukon Gold potatoes. Dice the 2 stalks celery, the 1 medium onion, and the 1/2 cup white mushrooms (pieces or slices). Mince the 1 clove garlic. Finely chop the 1 teaspoon fresh rosemary.
• In a soup pot over medium heat, heat enough of the 3 tablespoons olive oil to coat the bottom of the pot; reserve the remaining olive oil for the roux.
• Add the diced carrots, potatoes, celery, onion, and mushrooms to the pot. Cook, stirring occasionally, about 6–8 minutes, until the vegetables are crisp-tender.
• Add the minced garlic, chopped rosemary, and 1 teaspoon ground sage to the vegetables. Cook 1–2 minutes more, stirring, until fragrant.
• Pour in 3 cups of the 4 cups low-sodium chicken broth and add the cooked chicken to the pot. Bring to a simmer over medium heat, then reduce heat and simmer 15–20 minutes, until the vegetables are completely tender.
• While the soup is simmering, make the roux: in a small saucepan combine the 3 tablespoons gluten-free flour with the olive oil you reserved (from the total 3 tablespoons) to make a thick paste. Cook over medium heat, stirring constantly, 1–2 minutes.
• Gradually stir the remaining 1 cup of chicken broth into the roux saucepan and bring to a simmer, stirring, until the mixture begins to thicken.
• Pour the thickened roux into the soup pot. Simmer the soup 5–10 minutes more, stirring occasionally, until it has thickened slightly.
• Stir in 1/8 teaspoon salt and 1/8 teaspoon ground black pepper. If the soup is too thick, add additional chicken broth a little at a time to reach your desired consistency.
• Peel and cut the 2 medium oranges into slices or segments and serve them on the side with the soup.