This creamy Chicken and Wild Rice Soup is the definition of comfort food! A gluten-free soup recipe brimming with tender veggies, chicken, and rice in a savory, velvety broth.
YIELD
12 servings
TOTAL TIME
1 hr 10 mins
Ingredients – 4 tbsp unsalted butter – 1 cup diced onion – 1 cup diced carrot – 1 cup diced celery – 1 tsp Kosher salt – 1 tsp dried sage – 1 tsp dried thyme – 1 tsp dried marjoram – 1/2 tsp black pepper – 1 bay leaf – 1 clove garlic finely minced – 2 tbsp white rice flour – 4 cups chicken broth plus more if needed – 3/4 cup uncooked wild rice blend – 2 cups shredded cooked chicken – 2 cups whole milk – fresh parsley for garnish, if desired
1
Melt the butter in a large heavy-bottomed pot over medium heat. Add the onion, carrot, celery, salt, sage, thyme, marjoram, and black pepper. Saute until the onion is translucent.
2
Add the garlic and bay leaf, and saute for another minute or two. Sprinkle the white rice flour over the vegetables and stir for about 2 minutes until it becomes lightly golden.
3
4
Add the wild rice blend. Bring to a boil, cover, reduce heat to low, and simmer for about 30-45 minutes until the rice is cooked.
5
Stir in the chicken, then slowly stir in the cream/milk, and let everything heat through but do not let it come to a boil.
6
Season with salt and pepper, to taste. Sprinkle with parsley before serving, if desired.