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!
One third 11.11.2014
[…] 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 […]
Megan 10.17.2014
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!
Kristin 10.18.2014
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.
Leslie 10.14.2014
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! :-)
Tim in WDM 09.30.2014
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!
beth 06.03.2014
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.
How To Make Your Own Baby Food + Blendtec Blender Giveaway! | Iowa Girl Eats 05.05.2014
[…] 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, […]
SheCooks 03.14.2014
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
jamie 03.01.2014
Do you think I can add a can of cream of mushroom soup to give it that thickness or hint of mushroom taste?
Kristin 03.05.2014
Sure!
Natalie 02.09.2014
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 :)
brett rhodes 02.08.2014
I did not read through all the responses. Is there any substitute for milk. We are trying to eliminate dairy. Thank you
Kristin 02.08.2014
I think some people have used almond milk with success!
Cara 02.05.2014
Perfect stuck inside on a work day recipe !!!! Thanks ;) it’s wonderful
Joe Zimsen 02.04.2014
This is the best soup I’ve ever had!!! Thanks for sharing it. I am a total novice with soups, but it turned out so good, my wife and I are eating the double-batch I made for at least 2 meals a day. Can’t wait to try more of your recipes and ideas.
Lyn 01.16.2014
I’m making this tonight and was wondering-how big is a serving size? Thanks!
Hearty Chicken and Rice Soup | My Wise Mom 01.08.2014
[…] Hearty Chicken and Rice. The original recipe comes from my sister-in-law, Iowa Girl Eats. Her Chicken and Wild Rice Soup recipe was a huge hit with us last year for 2 […]
Creamy Chicken and Wild Rice Soup | My Borrowed Kitchen 01.06.2014
[…] adapted from Iowa Girl Eats and Pinch of […]
Jane 01.05.2014
Can I make this the day before, refrigerate, then slowly warm in a crockpot for a luncheon meeting – and it still taste as good? Thanks :)
Iowa Girl Eats 01.07.2014
Hey Jane! I’ve never tried this exact method, but I don’t see why it wouldn’t work. I’d make sure to have some extra chicken broth on hand as the soup will thicken overnight.
Dawn Klein 12.30.2013
This soup is so yummy! It’s a good supper for a chilly night!
Elizabeth 12.16.2013
This looks wonderful! Can I make this and freeze the leftovers? How long will they last in the freezer?
Sincerely,
Cooking for one :-)
Iowa Girl Eats 12.16.2013
I’m sure it would be fine frozen for 2 or 3 months. Also, the recipe is easily halved if you’re just cooking for one!
Dan 12.11.2013
Thanks for this post. I’m making this for my wife tonight, looks delicious!
Just Recipes - Page 88 12.09.2013
[…] soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve. Source: Chicken & Wild Rice Soup | Iowa Girl Eats (For some reason this page has a photo where the soup includes noodles, which sounds very weird to […]