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!
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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!
I did not read through all the responses. Is there any substitute for milk. We are trying to eliminate dairy. Thank you
I think some people have used almond milk with success!
This soup is delicious! I love Panera’s soup and this recipe is just like it! The feedback I have is about the rice. I didn’t buy the blend you used because I had wild rice and white rice at home already. I added them both in at the same time, but the wild rice takes much longer to cook than the white rice, so I ended up with aldente wild rice and slightly over cooked white rice… so if anyone does this make sure to add the wild rice about 20 mins before the white rice. I also used only 1 giant chicken breast (again, it’s what I had on hand) and it seemed to be enough. Yum! Flavors are spot on! I’m eating a bowl of it right now :)
Do you think I can add a can of cream of mushroom soup to give it that thickness or hint of mushroom taste?
Sure!
I made this last night & it was very good. Just wish I could have made it thicker. Next time I’ll add more milk n flour. RECOMMENDED TO EVERYONE I KNOW WHO LOVES PANERA
[…] that aren’t “obvious” either, like soups (my sister-in-law religiously blended my Homemade Creamy Chicken and Wild Rice Soup for my niece,) and steamed or sauteed meat. Pureed chicken, sweet potato, and green bean cubes, […]
Thank you so much for sharing this recipe. I made it a couple nights ago and my husband liked it so much he requested it again tonight. He said it’s the perfect chicken soup, and the best he’s ever had.
The only changes I made were omitting the celery (just not fans of it) and adding mushrooms.
Seriously, so good.
Thanks Kristen for yet another outstanding recipe. Didn’t have 8 cups chicken broth so used 4 cups chicken and 4cups veg.broth. Also subbed chicken for bag of frozen cooked turkey I had in freezer. I did have the shallot though! When you said “whatever you have” in the recipe description it worked great this time’round. Appreciate your site immensely. Thanks!
I made this tonight for dinner and it was delicious! It was so easy to make and I already had all of the ingredients on hand. The only minor change I would make is to add a little bit of ground black pepper. This recipe is definitely a keeper! :-)
I love this recipe, and I’ve wondered–have you tried making it with GF flour since you’ve gone gluten-free? Does it turn out similarly to when you made it with flour? Just wondering if it’s worth a try with GF flour or cornstarch instead, thanks!
Hi Megan! I haven’t tried this exact recipe with GF flour but have not had a single problem swapping GF flour for AP in cooking (baking is another story,) including in many soups. I’m confident it will be just fine to use the GF flour of your choosing. I’ve had great luck with both white and brown rice.
[…] I’m out, I’ll get the few items I don’t have so that I can make this yummy soup tonight from Iowa Girl Eats. This cheesy version sounds pretty dang delicious too though so I might […]
[…] 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 […]
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
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!
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??
Made this soup today – added some mushrooms — truly fabulous. Will be a repeat for us often!!
[…] Chicken and Wild Rice Soup (GF) at Iowa Girl Eats […]
[…] 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 […]
[…] Source: adapted from my favorite stovetop chicken and wild rice soup recipe + this recipe at Iowa Girl […]
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!
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!
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!
[…] Chicken and Wild Rice Soup […]
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.
This is sooo good!
So glad you love it, Kristen!
[…] 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 soup is seriously incredible; bursting with flavor❣️Would make a wonderful winter meal for company. Thank you, Kristin😍
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!