Winner, winner, week full of chicken dinners! That is to say, I’m deeming it chicken week here on IGE!
Chicken is one of the most popular proteins served each night in households across America (‘Merica! Sorry.) But let’s face it – although it’s lean, filling, and versatile, it’s really easy to get stuck in the same ho-hum routine of sauteing a seasoned chicken breast then serving it alongside a starch and veg and calling it dinner two nights a week.
Don’t get me wrong – I’m totally guilty too! My go to dinner on days Ben and I aren’t dining on blog food is garlic salt & pepper sauteed chicken breasts served with roasted broccoli, mashed potatoes, and an apple. Always that. No deviation. Ben says its his favorite. I can’t say I disagree – like I always say, it’s the simple things in life – but it’s also nice to have a few new chicken recipes in your repertoire, which is what I hope to give you this week.
Up first, Cheesy Chicken & Rice Soup’s brother from a less-cheesy mother, Chicken & Wild Rice Soup!
Chicken & Wild Rice Soup – plump and hearty wild rice mingling with shredded chicken and veggies in a rich, savory broth – is one of my most favorite soups. Ever! Ben is, well, he’s ready to part ways with soup for the winter (oops) but even he perks up when I make a big batch of this stuff. It’s that yummy, thick, and creamy – yet has no cream at all – and is gluten-free to boot!
I developed the recipe for a freelance project I was working on several months ago, and have made it a handful of times since then because we love it so much. It was finally published, so I finally get to share the recipe with you – just in time for Chicken Week – whee!
How to Make Chicken & Wild Rice Soup:
Start by sauteing 2 carrots, 2 celery stalks, and 1 large shallot (or 1/2 an onion) in 2 Tablespoons butter over medium heat until tender, about 10 minutes. Then add 2 minced garlic cloves and 1/2 teaspoon dried thyme and saute for 1 more minute.
Next add 8 cups chicken broth.
Bring the broth to a boil, then drop in 2 chicken breasts cut in half. Let the chicken cook right in the broth for about 10 minutes, or until cooked through, then remove and shred when cool.
This soup would actually be great to use leftover or rotisserie chicken in. Thigh meat, chicken tenders, etc, too. Whatever you’ve got on hand works!
Now add 3/4 cup wild rice blend. I think this is why Ben loves this soup so much – both he and I are ga-ga for wild rice (there are worse things, right?)
I love using Lundberg Wild Blend Rice for this soup but whatever the brand, be sure to buy a wild rice BLEND and not just straight up wild rice. The brown rice in the blend gives the soup a great, chewy texture, whereas the wild rice is a bit heartier and, well, stiff?, for lack of a better word.
Pop a lid on the soup pot, turn the heat down to medium-low, then simmer for 40-50 minutes or until the rice is plump and chewy. When the rice is ready, stir together 1/4 cup each gluten-free or all-purpose flour and milk (whatever you’ve got in the house) until smooth.
Mix it with 3/4 cup more milk (for 1 cup total) then slowly stream it into the soup while stirring. This will give the soup a lovely, creamy and thick texture.
Add the shredded chicken back in…
Then let the soup simmer uncovered for 10 minutes.
Ladle into big bowls then serve with a side salad or fresh fruit and enjoy!
free email bonus
Dinner Made EASY
5 days of simple yet flavorful recipes that take the stress out of dinnertime!
Gluten-Free Chicken & Wild Rice Soup
Description
Gluten-free Chicken & Wild Rice Soup is thick and creamy, but has no cream at all. A lighter but just as decadent-tasting take on the classic!
Ingredients
- 2 Tablespoons butter
- 1/2 small onion or 1 large shallot, chopped
- 2 celery stalks, chopped
- 2 small carrots, chopped
- salt & pepper
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 8 cups chicken broth
- 2 chicken breasts, cut in half
- 3/4 cup wild/brown rice blend
- 1 cup milk
- 1/4 cup gluten-free or all-purpose flour (I like Bob's Red Mill White Rice Flour)
Directions
- Melt butter in a large soup pot over medium heat. Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes. Add garlic and thyme then saute for 1 more minute.
- Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender.
- In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This is a second and thirds type soup, I’m telling ya’! Low in fat yet super filling and satisfying, soup lovers and meh’ers alike will love it. Leftovers are just as delish, and make for quick and easy lunches all week. Enjoy this one, everyone!
Wondering if this can be made in the crockpot instead and how long/what temp?
Here is a crock pot version of Chicken and Wild Rice Soup: https://iowagirleats.com/crock-pot-chicken-and-wild-rice-soup/
Love, love, love this recipe and can’t wait to make it again now that the weather has turned fallish.I have a bunch of chicken in the freezer and want to know if I can freeze this if I make a double, or even triple, recipe.
This was amazing! It was as good as the chicken and wild rice soup at Panera, but a much healthier version. My entire family loved it.
Music to my ears – thank you so much for letting me know, Karen!
This soup is seriously incredible; bursting with flavor❣️Would make a wonderful winter meal for company. Thank you, Kristin?
[…] the last week of our coldish weather and I was craving a soup. I found a delicious recipe for Chicken and Wild Rice Soup. I made it on the stove top and it is AMAZING! Super filling and pretty healthy for you, too! […]
This is sooo good!
So glad you love it, Kristen!
I love your recipes! Have you ever thought about adding the nutritional information on your recipes? As someone who is watching carbs for health reason, I’d love even basic calories and carb amounts.
[…] Chicken and Wild Rice Soup […]
Could I use Uncle Ben’s wild rice in this recipe but discard the pkg of seasoning and it still be gluten free?
Thank you, M
Hi Marilyn! If the package says the rice is gluten-free, then it should be. You should be ale to use that rice without the seasoning packet too!
Made this tonight. I had most of the ingredients on hand. I did add a splash of cream and some salt and pepper. Really good on a snowy night. Next time I’m adding mushrooms and getting the rice mix you mentioned. So good!
Can I use frozen chicken?
Hi Lindsey! The USDA doesn’t recommend cooking frozen chicken breasts in the crock pot for food safety, so I haven’t tried it with this soup!
[…] Source: adapted from my favorite stovetop chicken and wild rice soup recipe + this recipe at Iowa Girl […]
[…] was meal planning last week when I came upon one of my favorite recipes here on IGE – Chicken and Wild Rice Soup. Rich, hearty, and extremely filling. A cold weather favorite for sure. Hmm, I wondered, what […]
[…] Chicken and Wild Rice Soup (GF) at Iowa Girl Eats […]
Made this soup today – added some mushrooms — truly fabulous. Will be a repeat for us often!!
You’ve done it again! Your recipes are so yummy and reliable that we’ve started picking three from the site to make each week. Tonight was this soup. Oh my gah…soooooo good!! I had three bowls! Three! This is going in our regular rotation. So hearty and chewy and satisfying. Sigh, is a fourth bowl too much??
I made this for dinner tonight and it was great. I used leftover turkey and added it in the last 10 minutes as you recommended above. The only question I have: it thickened more than I expected it to, and mine was quite a bit thicker than yours looks. Still delicious, but I wonder if you think I could add a bit of broth or milk to the leftovers to thin it out for lunches. Thanks for the great recipe!
You bet – go for it!
Made this for the kids tonight, but substituted with brown basmati, and added more carrots and celery. They rated this a 9.7 on a scale from 1-10.
Thank you! Look forward to trying your other recipies
[…] Rice Casserole by Half Baked Harvest Wild Rice with Sausage and Mushrooms by Kalyn’s Kitchen Chicken and Wild Rice Soup by Iowa Girl Eats Sprouted Wild Rice and Beet Salad by My New Roots Roasted Acorn Squash with Wild […]