Description

This Creamy Chicken Wild Rice Soup is a comforting and hearty dish blending tender chicken, chewy wild rice, and a flavorful medley of vegetables in a rich, creamy broth. Perfect for chilly days, this homemade soup uses a gluten-free flour blend to create a luscious sauce, combined with poultry seasoning and fresh thyme for a comforting depth of flavor.

Ingredients

Scale

Sautéed Vegetables

1 Tablespoon extra virgin olive oil
2 medium carrots, finely chopped (~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

Soup Base and Protein

6 cups chicken stock or broth (plus more for reheating)
1 lb chicken breasts (~2 breasts, sliced in half)
1 cup wild blend rice

Thickening Sauce

1/2 cup butter (or vegan butter)
1/2 cup gluten free flour blend
2 cups milk (any kind)

Instructions

Saute veggies: Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat. Add the chopped carrots, celery, and shallots or onions. Season with salt and pepper then sauté until the vegetables are tender, about 8-10 minutes. To speed the softening process, optionally place a lid on the pot with a splash of stock or water. Add the garlic, poultry seasoning, and dried thyme; continue sautéing until very fragrant, about 1-2 minutes.
Cook chicken: Pour the chicken stock or broth into the pot and increase the heat to high. Cover with a lid and bring the broth to a boil. Once boiling, add the halved chicken breasts, cover again, then reduce heat to low and simmer until the chicken is cooked through, about 10-12 minutes. Remove the chicken breasts to a cutting board and let cool enough to handle, then chop or shred. Place the chicken in a bowl or storage container and refrigerate until ready to add back into the soup.
Cook rice: While the chicken cooks, add the wild blend rice to the pot with the broth and vegetables. Stir to combine, place the lid on top, and simmer until the rice is al dente, about 20-30 minutes depending on the brand. Stir occasionally to prevent sticking.
Cook 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 cook while whisking continuously for 1 minute to form a roux. Slowly drizzle in the milk while whisking vigorously to create a smooth sauce. Switch to a spatula and cook while stirring until the mixture thickens and becomes creamy, about 1-2 minutes. Remove from heat, cover with a lid, and set aside.
Thicken soup: Once the rice is al dente, gradually pour the butter, flour, and milk mixture into the soup while whisking constantly to prevent lumps. Add the cooked chicken back into the pot and cook for an additional 5 minutes, stirring frequently, until the soup thickens and the rice is tender. Taste and adjust salt and pepper if needed. Remove the pot from heat and let the soup sit for 5-10 minutes to allow it to thicken slightly before serving.

Notes

Using a wild blend rice provides a pleasant texture and nutty flavor. Adjust cooking time based on the rice brand.
You can substitute butter with vegan butter and milk with a plant-based milk to make this recipe dairy-free.
For a quicker softening of vegetables, covering the pot with a lid and adding a splash of liquid helps speed cooking.
Reheat leftovers gently in a pot with additional broth to restore soup consistency.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Chicken Soup, Wild Rice, Creamy Soup, Gluten Free Soup, Comfort Food, Homemade Chicken Soup