Print

Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Luxuriously thick and hearty soup made with everyday ingredients. Gluten free option available and reheats perfectly for easy lunches all week.

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 2 medium carrots, finely chopped (about 1 cup)
  • 2 ribs celery, finely chopped
  • 1 shallot or small yellow onion, chopped
  • Salt and pepper to taste
  • 3 cloves garlic, pressed or minced
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 6 cups chicken stock or broth, plus more for reheating
  • 1 lb chicken breasts (about 2 chicken breasts, sliced in half)
  • 1 cup wild blend rice
  • 1/2 cup butter or vegan butter
  • 1/2 cup gluten free flour blend
  • 2 cups milk (any kind)

Instructions

  1. Heat olive oil in Dutch oven or large soup pot (5-6 quarts) over medium heat. Add carrots, celery, and shallots. Season with salt and pepper, then saute until tender, 8-10 minutes. Place lid on top with splash of stock to speed softening if desired.
  2. Add garlic, poultry seasoning, and dried thyme. Saute until very fragrant, 1-2 minutes.
  3. Add chicken stock, turn heat to high, and bring to a boil with lid on. Add chicken breast halves, cover, reduce heat to low and simmer until cooked through and internal temperature reaches 165°F, 10-12 minutes.
  4. Transfer cooked chicken to cutting board. Once cool enough to handle, chop or shred. Place in bowl and refrigerate until ready to add back. This prevents overcooking.
  5. Add wild blend rice to pot and stir. Cover and simmer until al dente (tender but slightly firm with pleasant chew), 20-30 minutes, stirring occasionally.
  6. About 10 minutes before rice is done (around 20-minute mark), melt butter in medium saucepan over medium heat. Sprinkle in gluten free flour and whisk for 1 minute. Slowly drizzle in milk while whisking to create smooth sauce. Switch to spatula and cook while stirring until thick and creamy, 1-2 minutes. Remove from heat and cover.
  7. Once rice is al dente, slowly stream butter/flour/milk mixture into soup while whisking constantly. Add chicken and cook 5 more minutes, stirring frequently, until soup thickens and rice is tender.
  8. Taste and add more salt and pepper if needed. Remove from heat and let sit 5-10 minutes to thicken slightly before serving.

Notes

  • Use wild-brown rice BLEND, not all brown or all wild rice. Recommended brands: Rice Select Royal Blend or Lundberg Wild Blend Rice.
  • Use gluten free flour blend for baking (like Bob’s Red Mill 1-to-1), not single flours. Can use all-purpose flour if not gluten free.
  • Can substitute 2-1/2 to 3 cups chopped rotisserie or baked chicken. Add during last 5 minutes.
  • Keep extra chicken stock on hand for reheating as rice absorbs liquid.
  • Works with any milk from unsweetened almond milk to whole milk.
  • Use a 5-6 quart Dutch oven or soup pot for best results.

Nutrition

Find it online: https://www.benefitiany.com/best-creamy-chicken-wild-rice-soup/