Gluten Free Chicken and Wild Rice Soup
A creamy, delicious soup that just may give Panera a run for their money.
Equipment
- Large Dutch Oven or Large Stock Pot
- Wire Whisk
- Wooden Spoon
- Ladel
- colander with small holes. See notes about how to cook Wild Rice.
Ingredients
- 4 cups Pre-Cooked Wild Rice which is 1 cup dry wild rice before cooking.
- 6 tbsp Butter or dairy free butter substitute if making it DF.
- 2 tbsp avocado oil
- 1 1/2 cups Carrots, sliced 3 large carrots. Part 1 of 3 for the mirepoix.
- 1 1/2 cups Celery, diced 5 stalks celery. Part 2 of 3 for the mirepoix.
- 1 cup Onion, diced 1 large onion. Part 3 of 3 for the mirepoix.
- 5 Garlic Cloves, minced
- 1/2 cup Gluten-Free Flour Mix King Arthur's is my preference.
- 12 cups Chicken Broth 3 32 ounce cartons.
- 1 Bay Leaf
- 3 cups Cooked Chicken thighs, diced about 2 pounds before cooking. See notes.
- 1 cup Half and Half or heavy cream. My preference for a DF version is to use a store-bought oat-milk and coconut milk blend.
- 2 tbsp Salt This amount will vary greatly on how salty your chicken broth is to start with. Taste test and adjust as needed.
- 1 tsp Pepper ground fresh.
- 1 tbsp Poultry Seasoning If you don't have it on hand, it is a blend of thyme, sage, black pepper, marjoram, rosemary, and nutmeg.
- 1 1/2 tbsp Onion Powder
- 1 1/2 tbsp Garlic Powder
Instructions
- Gather ingredients and make sure you have your rice precooked. (See notes.)
- In a large dutch oven or heavy bottom stockpot melt 6 tablespoons butter over medium heat.
- Mix in the mirepoix. (1 cup diced onions, 1 1/2 cups diced celery, a 1 1/2 Cups sliced carrots) Cook until tender. About 4 minutes. Don't cook too long as the mix will continue cooking in the soup.
- Add 5 cloves minced garlic and sauté for 30 seconds.
- Drizzle 2 Tablespoons of Avocado Oil over the cooked mirepoix and bottom of the pot.
- Whisk in 1/2 cup King Arthur Gluten-Free flour mix and continue cooking till the mixture gently bubbles.
- Slowly add 2 cups of the 12 total cups chicken broth. (3 cartons of 32 oz containers from the store if not using homemade.)
- Whisk the vegtable mixture, gluten free flour with the 2 cups of chicken broth till the flour clumps are gone. Make sure to gently scrap the bottom of the pot so the gluten free flour doesn't burn.
- Add in the remaining 10 cups of chicken broth.
- Turn up heat to medium high and bring the pot to a simmer, whisking often till the sauce thickens. About 1-2 minutes.
- Next add the wild rice, minced garlic and the bay leaf.
- Add the cooked, shredded chicken, 3-4 Cups. (About 2 pounds of chicken before cooking.)
- As the soup continues to simmer, make sure that the wild rice grains have split open. (Otherwise they will be tough to chew.) If they haven't split yet, continue simmering before moving on to the next step.
- Turn down heat to low.
- Stir in the half and half (or heavy cream, or DF substitue.)
- Season well to taste with salt, pepper, onion powder, garlic powder and poultry seasoning.
- Taste the soup! Even though I give measurments, there are many different variables between your kitchen and mine. I always season things well and taste along the way.
- Make sure all ingredients are heated through and serve warm. Enjoy!
Notes
This recipe calls for the wild rice to be precooked. To do this you can either follow the stovetop directions on the packaging or do it in the Instant Pot.
I prefer to cook the wild rice in the Instant Pot, making the cooking time 20 minutes rather than about 45 minutes. I share exactly how I do this above in the section How to Cook Wild Rice in the Instant Pot.
If you want to know how to prepare chicken for this recipe, see the section of this post labeled How to Cook Skinless, Boneless Chicken Thighs.
This recipe makes a lot of soup. Make sure you have a large Dutch Oven or Stock Pot to hold all this goodness. If it is too much for your family, you can always remove some before adding the cream and freeze it for later on. I love having extra servings of this ready in the freezer.