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.
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
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.
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.
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.
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.
Season with salt and pepper, to taste. Sprinkle with parsley before serving, if desired.