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!Â
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 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!
Iowa Girl Eats 11.24.2013
You can just add the chicken during the last 10 minute simmer time to warm up!
Sheila 11.24.2013
One more question, if you are using rotisserie chicken, do you just skip the boiling chicken part & bring it to a boil, then let it simmer? (I’m new to cooking! – help!)
Maggie 11.17.2013
I made this soup tonight. It was so so good. My husband and I loved it. Can’t wait to eat leftovers tomorrow!
BMW 10.27.2013
This was delicious! The only change I made was to add mushrooms. :) This soup will be a go to recipe for cold winter days.
Rachel 10.25.2013
I don’t think I’ve ever made one of your recipes without absolutely loving it. This soup is so good that I went back for another bowl… Twice. Thank you!
Amanda 10.22.2013
Iowa Girl does it again. This soup is ah-maze-ing. Love it. Just made a big batch to freeze some for those sick days when I don’t want to stand over a stove. Thanks, IGE!!
Chicken and Wild Rice Soup — Eat Laugh Purr 10.22.2013
[…] Adapted from Iowa Girl Eats […]
Valerie 10.21.2013
I made this tonight, since my husband and I got sick from our 8 month old. It was delicious! Although, mine came out like a chowder. It still hit the spot.
I think I might give this to our baby tomorrow for dinner, since all the ingredients I used are organic anyway!
15 Fall Soup Recipes | Iowa Girl Eats 10.21.2013
[…] creamy, and ultra-hearty, Chicken and Wild Rice Soup is one of my Top 3 favorite soup recipes here on IGE. It’s so comforting and even better the […]
Sharon 05.23.2013
I usually add some chopped spinach to this soup,makes a good soup even better.
Freezer meals « real motherhood 02.21.2013
[…] and bagged, and dried noodles are added to the bag so I don’t even need to measure those) *Chicken and Wild Rice Soup (all veggies chopped, all meat cooked and bagged, and rice is measured) *Tons of packages of brats […]
Angie 02.08.2013
Oh gurrrrl, this soup was fantastic! Usually I just hit up Panera’s million calorie Chicken Wild Rice soup when the craving strikes. I will never go back. So easy! So delicious! So much better for the waistline!
I added 1/2 cup each of wild and brown basmati rice, used poultry seasoning (we had no thyme, no pun intended), and added some baby bella mushrooms for that extra meaty kick.
So much soup love. The hardest part was smelling it wafting through the house while it was cooking.
Angie
everafteralways.blogspot.com
Lauren C 02.08.2013
Just made this and it was fabulous! I was lazy and shredded a rotisserie chicken … Yum! My husband said this is his new favorite soup! Thanks so much for the recipe.
Sarah V 02.07.2013
Made this tonight. It was awesome on a snowy night. Thanks for another great recipe!
Sally 02.06.2013
Yum!! Absolutely loved this soup! The ingredients are inexpensive, it was so easy to put together, and you are right, I definitely went back for seconds and (shh!) thirds. I made this on a sick day from work, and it was the perfect meal for a cold day.
Iowa Girl Eats 02.06.2013
So glad you liked the soup – hope you are feeling better!
Jessica 02.03.2013
Just made this and husband and I loved it! So thick and creamy, but still pretty healthy. I used corn starch instead of flour (still 1/4 cup) and it worked perfectly. Thanks for all your great recipes!
Andrea 02.02.2013
I just made this. It rocks. Thanks for the recipe! And the others as well… my husband is partial to the cheesy taco soup. :-)
Amanda @ Once Upon a Recipe 01.29.2013
This looks like it would warm me right up. Sounds simple too, which is pretty much a requirement for my weeknight meals. It is currently minus 42 degrees here. CELSIUS!
Staci 01.29.2013
I am making this tonight! Excited to try another IGE recipe!
Heather 01.29.2013
Thanks for what looks like another easy recipe. With this recipe and the lazy girls lasagne, I’m feeling more confident in the kitchen. My hubby does most (99%) of the cooking, but on nights he goes to school, it’s my turn. As my husband puts it (lovingly) “I burn water.” ;) Looking forward to impressing my family again with this one. :)
Iowa Girl Eats 01.30.2013
You’ll do great! :)