Chicken and Wild Rice Soup

Chicken and Wild Rice Soup is flavorful, loaded with vegetables, and gluten-free. I made it recently, along with gluten-free cheddar biscuits, to take to a friend. It’s a memorable bowl of soup that will wrap you in comfort.

I wanted to make a meal for our friend, Lisa, who was having surgery, just to take the worry out of making a meal when she got home. She requested Chicken and Wild Rice Soup. Knowing that she is allergic to gluten made me pay even closer attention to the ingredients I used.

Why you’ll love Chicken and Wild Rice Soup

This recipe is a family favorite because it uses roasted chicken breasts, along with the freshest ingredients to make a soup that everyone in the family will enjoy. It has all the nostalgic flavors of a soup that Mom would have made for you at the first sign of a cold.

Serve this comforting soup with Cheddar Biscuits and 7 Layer Salad for a complete meal.

More of the best chicken soup recipes:

• Italian Sausage and Chicken Soup with Spinach
• Italian Pasta and Chickpea Soup (Pasta e Ceci)
• Easy Chicken Noodle Soup
• Creamy Tuscan Chicken Soup
• Chicken Corn Chowder

Using the freshest ingredients in your chicken soup will ensure that it has the best flavors and will make your kitchen smell absolutely amazing!

When preparing a gluten-free recipe, it is important to read the labels on your ingredients to make sure that there is no chance of gluten being present. The ingredients in this soup are certified as gluten-free.

Chicken and Wild Rice Soup Recipe

What’s needed:

CHICKEN– Two chicken breast halves are roasted in the oven with garlic salt and olive oil before shredding them and adding them to the soup.

VEGETABLES– Yes! As with most soups, the combination of veggies really give this soup it’s amazing flavor. Use carrots, onions, celery, garlic, and mushrooms to make the soup flavorful and hearty. The mushrooms really make this recipe meaty and nutritious.

HERBS– Fresh parsley and dried rosemary and thyme are used to give the broth a depth. They are a traditionally used to enhance chicken in many recipes.

WILD RICE BLEND– I used RICE SELECT Royal Blend. It is certified gluten-free (look for the symbol on the label) and contains a mix of Texmati white (a cross between long-grain white and basmati rice), brown and red rice, and wild rice. It is crunchy and delicious, one of our favorite pantry staples.

Variations to Chicken and Wild Rice Soup

SLOW COOKER– Make this delicious soup in the slow cooker instead of on the stovetop. Simply add the raw chicken breast halves, vegetables, water and seasonings to the crockpot and cook it on low for 8 hours. Add the wild rice during the last hour of cooking. Shred the chicken and add it back to the soup before serving.

MAKE IT CREAMY– If you are looking for a creamy version of this tasty soup, add one cup of half-n-half to the pot during the last 10 minutes of cooking. If you want it slightly thicker, stir in a tablespoon of cornstarch with the cream, then add the mixture to the soup. Simmer for 10 minutes for a creamy Chicken and Wild Rice Soup.

CHICKEN BROTH– Use chicken broth instead of water. Just remember to check labels to make sure that your broth or bouillon is gluten-free. And remember that some products use thickening agents or are manufactured with other products that can contaminate them with gluten or wheat products.

MORE VEGGIES– Don’t be afraid to add more vegetables to the mix. I like this classic combination of onion, celery, carrots and mushrooms, but you should feel free to use what you have in the pantry. You can add cannellini beans, spinach or kale as a flavorful substitution.

MUSHROOMS– There are a variety of mushrooms that would work well in this soup. The recipe calls for baby Bellas, but Cremini or Shitake also taste great and add that meaty texture to the soup.

How to make Chicken and Wild Rice Soup?

Step-by-Step Instructions:

• Preheat the oven to 350 degrees Fahrenheit. Place 2 chicken breast halves in an 8×8-inch baking dish and season with garlic salt and 1 teaspoon olive oil. Cover the dish with foil and bake for 35 minutes.
• While the chicken is baking, add 2 tablespoons of olive oil to a 4-quart Dutch Oven over medium heat. Sauté the onions, carrots and celery until softened, about 6-8 minutes. Stir in garlic and cook for one more minute. Add the water, mushrooms, and seasonings; simmer on low for 20 minutes.
• Remove the chicken breasts from the oven and shred with a fork. Add chicken, bay leaf, and wild rice to the Dutch oven and stir; cook for another 20 minutes. Soup is done when rice is tender. Salt and pepper to taste. Remove bay leaf and garnish with fresh parsley, if desired. Recipe makes 6 servings.

This soup will keep you coming back for another bowl. Chicken and Wild Rice Soup is a healthy, hearty, comforting soup for the whole family.

Gluten-free dishes to serve with Chicken and Wild Rice Soup:

• Broccoli Corn Salad
• 7 Layer Salad
• Spinach, Kale and Mushroom Salad with Warm Bacon Dressing
• Cucumber Caprese Salad

Whether you make this recipe for Chicken and Wild Rice Soup or another recipe from RAVE ABOUT FOOD, remember to come back and leave a review. I’d love to hear from YOU! And enter your email address in the SUBSCRIBE BOX to get new recipes sent to your inbox.