Creamy Chicken and Wild Rice Soup (Gluten-Free, Dairy-Free)

This creamy chicken and wild rice soup is filled with shredded chicken, tender veggies and nutty wild rice in a flavorful creamy broth. Dig into a cozy bowl of soup during cold winter nights for the perfect comfort food. Gluten-free and dairy-free too.

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Why You’ll Love this Recipe:

• Simple Ingredients: The handful of ingredients you’ll need for this wild rice chicken soup recipe are easily accessible at the local grocery store.
• Easy to Make: All you need to do is to sauté the veggies before adding the remaining ingredients and simmering until ready. How much easier does it get?
• Totally Gluten-Free & Dairy-Free: The best part is that this creamy chicken soup with wild rice is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy them without issues!

Ingredients You’ll Need:

Here’s a visual overview of the ingredients needed for this chicken wild rice soup recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.
• Veggies: I used a mix of onions, celery, carrots, and onions for the mirepoix.
• Shredded Chicken: You can either boil a chicken breast and then shred it, or you can also use rotisserie chicken and shred it.
• Wild Rice: Since this is a recipe for chicken and wild rice soup, wild rice is a key ingredient here – it adds color, texture and a beautifully nutty taste. Alternatively, you may also use a wild rice blend (a mix of wild rice and white rice) if you prefer.
• Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, and potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.
• Chicken Broth: You can use either chicken broth or chicken stock. Homemade is great but store-bought chicken broth will work too.
• Thyme: I used fresh thyme sprigs, but you can also use dried thyme if you prefer. Alternatively, you can also use other types of herbs such as bay leaves or rosemary.
• Cream: I used dairy-free heavy cream to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use heavy cream instead.
• Spinach: I used spinach for a nice pop of green as well as more fiber, but you can also use kale if you prefer.

How to Make Chicken and Wild Rice Soup:

Sauté Veggies: Melt the dairy-free butter in a large pot over low heat. Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 more minute.

Sprinkle Gluten-Free Flour: Sprinkle the gluten-free all-purpose flour over the vegetables, stirring to coat. Cook for another 2 minutes, stirring often, to remove the raw flour taste.

Dish by Dish Tips:

• Use Rotisserie Chicken for Convenience: Shredded rotisserie chicken meat makes this recipe easy to bring together.
• For Creamier Texture: To make this soup even creamier, mix in a little more dairy-free cream at the end.
• Add Lemon for Freshness: You may also squeeze a bit of fresh lemon juice into the soup for brightness.

Other Gluten-Free Soup Recipes:

• Chicken Tortellini Soup (Gluten-Free, Dairy-Free)
• French Onion Soup (Gluten-Free, Dairy-Free)
• Chicken Noodle Soup (Gluten-Free, Dairy-Free)
• Creamy Potato Soup (Gluten-Free, Vegan)

Chicken Recipes You’ll Love:

P.S. If you try this recipe, I’d love for you to leave a star rating below, and/or a review in the comment section further down the page. I always appreciate your feedback. Be sure to check out my entire Recipe Index for all the recipes on the blog. You can also follow me on Pinterest, Facebook or Instagram! Sign up for my Email List to get fresh recipes in your inbox each week!

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Creamy Chicken and Wild Rice Soup (Gluten-Free, Dairy-Free)

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• Author: Felicia Lim
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

This creamy chicken and wild rice soup is filled with shredded chicken, tender veggies and nutty wild rice in a flavorful creamy broth. Dig into a cozy bowl of soup during cold winter nights for the perfect comfort food. Gluten-free and dairy-free too.

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Ingredients

Units USM Scale 1x2x3x

• 1 tablespoon dairy-free unsalted butter
• 1 onion, diced
• 1 celery stalk, diced
• 1 carrot, julienned
• 3 garlic cloves, minced
• 1 1/2 cups cooked shredded chicken
• 1/2 teaspoon salt
• 1/2 teaspoon ground pepper
• 1/2 cup wild rice
• 2 tablespoons gluten-free all-purpose flour
• 4 cups chicken broth
• 6–7 sprigs thyme
• 1/2 cup dairy-free heavy cream
• 1 cup spinach leaves

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Instructions

1. Sauté Veggies: Melt the dairy-free butter in a large pot over low heat. Add the diced onion, carrot, and celery. Cook for about 5 minutes, stirring occasionally, until softened. Add the minced garlic and cook for 1 more minute.
2. Sprinkle Gluten-Free Flour: Sprinkle the gluten-free all-purpose flour over the vegetables, stirring to coat. Cook for another 2 minutes, stirring often, to remove the raw flour taste.
3. Add Broth, Condiments, Rice & Simmer: Pour in the chicken broth while stirring constantly. Add the fresh thyme, salt, ground pepper, chicken, and wild rice. Mix well and bring to a simmer. Let cook gently for about 25 minutes, until the rice is tender.
4. Add Cream & Spinach: Stir in the dairy-free heavy cream and spinach. Simmer for another 5 minutes, just until the spinach wilts and the soup thickens slightly.
5. Let Soup Rest Before Serving: Cover the pot and let the soup rest for 15 minutes before serving.
6. Garnish & Serve: Garnish with fresh herbs if desired.

Notes

Butter: I used dairy-free butter to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular butter instead.

Veggies: I used a mix of onions, celery, carrots, and onions for the mirepoix.

Shredded Chicken: You can either boil a chicken breast and then shred it, or you can also use rotisserie chicken and shred it.

Wild Rice: Since this is a recipe for chicken and wild rice soup, wild rice is a key ingredient here – it adds color, texture and a beautifully nutty taste.

Gluten-Free Flour: I recommend using a good-quality gluten-free all-purpose flour blend that is made up of lighter flours/starches (such as rice flour, tapioca starch, corn starch, and potato starch). I do NOT recommend using a gluten-free blend that is made up of heavier flours (such as garbanzo bean flour). Alternatively, if you are not Celiac or gluten-intolerant, go ahead and use regular flour instead.

Chicken Broth: You can use either chicken broth or chicken stock. Homemade is great but store-bought chicken broth will work too.

Thyme: I used fresh thyme sprigs, but you can also use dried thyme if you prefer. Alternatively, you can also use other types of herbs such as bay leaves or rosemary.

Cream: I used dairy-free heavy cream to keep this recipe dairy-free. Alternatively, if you are not lactose-intolerant, go ahead and use heavy cream instead.

Spinach: I used spinach for a nice pop of green as well as more fiber, but you can also use kale if you prefer.

• Prep Time: 5 mins
• Cook Time: 50 mins
• Category: Soups
• Method: Stovetop
• Cuisine: American