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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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.
- Let Soup Rest Before Serving: Cover the pot and let the soup rest for 15 minutes before serving.
- 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
