Creamy Chicken Wild Rice Soup Recipe
This Creamy Chicken Wild Rice Soup is a comforting and hearty dish featuring tender chicken breasts, a blend of wild rice, and a creamy sauce made with butter, gluten-free flour, and milk. Packed with finely chopped carrots, celery, and shallots, seasoned with poultry spices and thyme, this soup offers rich flavor and satisfying textures perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Vegetables
- 2 medium carrots (finely chopped, approximately 1 cup)
- 2 ribs celery (finely chopped)
- 1 shallot or small yellow onion (chopped)
- 3 cloves garlic (pressed or minced)
Seasonings
- Salt and pepper, to taste
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
Protein and Liquids
- 1 lb chicken breasts (~2 chicken breasts, sliced in half)
- 6 cups chicken stock or broth (plus more for reheating)
- 2 cups milk (any kind)
Grains and Fats
- 1 cup wild blend rice
- 1 Tablespoon extra virgin olive oil
- 1/2 cup butter (or vegan butter)
- 1/2 cup gluten free flour blend
Instructions
- Sauté veggies: Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the finely chopped carrots, celery, and shallots or onions. Season with salt and pepper and sauté until the vegetables are tender, about 8-10 minutes. To speed up the softening process, you can place a lid on the pot with a splash of stock or water. Add the minced garlic, poultry seasoning, and dried thyme, then sauté for an additional 1-2 minutes until very fragrant.
- Cook chicken: Pour in the chicken stock or broth and raise the heat to high. Cover the pot with a lid and bring the liquid to a boil. Once boiling, carefully add the chicken breast halves and reseal with the lid. Lower the heat to a simmer and cook until the chicken is cooked through, about 10-12 minutes. Remove the chicken and let it cool slightly before chopping or shredding. Set aside refrigerated until needed.
- Cook rice: Stir the wild blend rice into the simmering soup. Cover with the lid and simmer until the rice is al dente, usually 20-30 minutes depending on the rice brand. Stir occasionally to prevent sticking.
- Prepare sauce: When the rice has about 10 minutes remaining, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten-free flour and whisk continuously, cooking for about 1 minute to form a roux. Slowly drizzle in the milk while whisking to create a smooth, creamy sauce. Continue stirring with a spatula and cook until thickened, about 1-2 minutes. Remove from heat and cover to keep warm.
- Thicken soup and finish: Once the rice is al dente, gradually pour the butter-flour-milk mixture into the soup while whisking constantly. Add the chopped or shredded chicken back into the pot. Continue cooking for another 5 minutes, stirring frequently, until the soup thickens and the rice is tender. Adjust seasoning with salt and pepper as needed. Remove from heat and let the soup sit for 5-10 minutes to thicken slightly before serving.
Notes
- Use wild blend rice that doesn’t require rinsing for best results.
- For a vegan or dairy-free version, substitute butter with vegan butter and milk with any plant-based milk.
- Gluten-free flour blends can vary; adjust cooking time if needed to ensure the sauce thickens properly.
- This soup can be refrigerated for up to 3 days and reheated with additional broth or milk to restore creaminess.
Keywords: Creamy Chicken Wild Rice Soup, Gluten Free Soup, Comfort Food, Chicken Soup, Wild Rice Soup, Dairy Free Option
