Picture a crisp autumn day, the leaves rustling in the cool breeze as you step inside from the chill. There’s nothing quite like a comforting bowl of soup to warm your soul, and today, I’m excited to share with you my gluten-free chicken wild rice soup recipe. This hearty dish is not only a celebration of seasonal flavors but also a testament to my commitment to crafting wholesome, healthy recipes that don’t skimp on taste. So, grab your apron and join me in the kitchen as we embark on a culinary journey that marries the earthy richness of wild rice with the savory goodness of tender chicken. Together, we’ll create a soup that’s both nourishing and incredibly satisfying, perfect for cozy evenings or gatherings with loved ones. Let’s dive in and discover the magic of this gluten-free delight.

Recipe Ingredients

For this delightful gluten-free chicken wild rice soup, let’s gather the following ingredients:

Boneless, Skinless Chicken Breast (2 breasts, approximately 1 pound): When it comes to chicken, using boneless, skinless breasts ensures a leaner and healthier choice. The absence of skin reduces excess fat, allowing the flavors of the soup to shine through.
Wild Rice Blend (1 cup): Opting for a wild rice blend adds a pleasant variety of textures and colors to the soup. The blend typically includes different types of rice, such as brown, red, and wild rice. This not only enhances the visual appeal but also enriches the soup’s nutritional profile.
Carrots (2 medium-sized, diced): Fresh carrots impart a subtle sweetness and vibrant color to the soup. Dicing them provides a pleasing crunch and allows the flavors to blend seamlessly.
Celery (2 stalks, diced): Celery adds a refreshing, aromatic element to the soup, enhancing its overall taste and aroma. Dicing it finely ensures it melds well with the other ingredients.
Yellow Onion (1 medium, finely chopped): Sauteed onions form the flavor base of the soup, providing a rich and savory foundation that complements the other ingredients. Finely chopping them allows for even cooking and distribution of flavor.
Garlic (3 cloves, minced): Fresh garlic infuses a robust, pungent flavor that elevates the taste of the soup. Minced garlic distributes evenly, ensuring every spoonful is bursting with flavor.
Gluten-Free All-Purpose Flour (1/4 cup): Using a gluten-free flour substitute ensures that our soup remains friendly to those with gluten sensitivities while still achieving a creamy, thickened consistency.
Chicken Broth (4 cups): Opt for a low-sodium, gluten-free chicken broth to control the salt content. The broth is the essence of the soup, providing a savory and nourishing base.
Unsweetened Almond Milk (1 cup): Almond milk adds a creamy texture to the soup without overpowering the other flavors. Its mild taste complements the chicken and vegetables perfectly.
Fresh Thyme (1 tablespoon, chopped): Fresh thyme leaves contribute a gentle earthiness and a hint of citrus-like flavor, enhancing the overall aroma and taste of the soup.
Bay Leaves (2 leaves): Bay leaves infuse a subtle fragrance and depth of flavor to the soup. They should be removed before serving to prevent overpowering the dish.
Salt (to taste): Adding salt to taste allows you to control the sodium levels, ensuring the soup is just right for your palate.

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Recipe Instructions

Step 1: Prepare the Chicken

Start by preparing the chicken. Season the boneless, skinless chicken breasts with a pinch of salt and pepper on both sides. In a heated skillet with a little olive oil over medium-high heat, cook the chicken until it’s fully cooked and no longer pink in the center. Once cooked, set the chicken aside to cool before shredding it into bite-sized pieces.

Step 2: Cook the Wild Rice Blend

Rinse the wild rice blend thoroughly under cold water. In a separate pot, bring 3 cups of water to a boil. Add the rinsed wild rice and reduce the heat to a simmer. Cover and let it cook for about 45-50 minutes, or until the rice is tender but still slightly chewy. Drain any excess water and set the cooked wild rice aside.

Step 3: Saute the Vegetables

In a large soup pot, heat a bit of olive oil over medium heat. Add the finely chopped onions and sauté until they turn translucent and start to soften. Add the minced garlic, diced carrots, and diced celery. Continue to sauté for about 5-7 minutes, until the vegetables are tender.

Step 4: Make the Roux

Sprinkle the gluten-free all-purpose flour over the sautéed vegetables and stir well to form a roux. Cook for 2-3 minutes to remove the raw taste of the flour.

Step 5: Add Broth and Almond Milk

Slowly pour in the gluten-free chicken broth while continuously stirring to avoid lumps. Add the almond milk and stir well to combine, ensuring a smooth consistency. Toss in the bay leaves and fresh thyme.

Step 6: Incorporate Chicken and Wild Rice

Add the shredded chicken and cooked wild rice to the pot. Stir to combine and allow the soup to simmer for about 15-20 minutes, letting the flavors meld together.

Step 7: Season and Serve

Season the soup with salt according to your taste. Remove the bay leaves. Ladle the warm gluten-free chicken wild rice soup into bowls. Garnish with additional thyme leaves if desired.

Step 8: Enjoy

Serve this hearty, gluten-free chicken wild rice soup with your favorite gluten-free bread or crackers for a comforting and delicious meal. Enjoy the delightful blend of flavors and textures that this soup offers, perfect for any season and sure to satisfy your taste buds.

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Storage and Freezing Instructions

Storage Instructions:

This gluten-free chicken wild rice soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Ensure that the soup is completely cooled before transferring it to the storage container. It’s important to refrigerate leftovers promptly to maintain freshness and food safety.

Freezing Instructions: Yes, you can freeze this soup for future consumption. To freeze, allow the soup to cool completely and then transfer it to airtight, freezer-safe containers, leaving some space at the top to allow for expansion. Label the containers with the date for easy tracking. The soup can be stored in the freezer for up to 2-3 months.

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Tips to Make This Recipe

Dos:

Pre-cook the Chicken Carefully: Ensure that the chicken is thoroughly cooked and properly seasoned before incorporating it into the soup. Well-cooked chicken adds flavor and tenderness to the dish.
Cook Wild Rice Adequately: Cooking the wild rice to the right consistency is crucial. Aim for a slightly chewy texture, as overcooked rice can become mushy and affect the overall appeal of the soup.
Flavor Development: Allow the soup to simmer after adding all ingredients to enhance flavor. The melding of flavors over low heat is essential for a truly delicious soup.

Don’ts:

Overuse of Salt: Be cautious with salt, especially if using store-bought chicken broth. Taste the soup before adding salt, as some broths can be quite salty on their own.
Overcrowding the Pan: When sautéing the vegetables, avoid overcrowding the pan, as this can lead to uneven cooking and hinder the flavors from developing properly.

Points to Remember:

Consistency Monitoring: Keep an eye on the soup’s consistency during the cooking process. Adjust the amount of broth or almond milk as needed to achieve the desired thickness.
Fresh Ingredients: Whenever possible, opt for fresh, high-quality ingredients to enhance the taste and nutritional value of the soup.
Taste and Adjust: Taste the soup at various stages and adjust the seasoning according to your preference. Cooking is an art, and your taste should guide the process.
Reheating: When reheating the soup, add a little water or broth to maintain the desired consistency, as soups tend to thicken upon refrigeration.

Frequently Asked Questions

Q1: Can I use a different type of rice in this recipe?
A1: Yes, you can substitute the wild rice blend with any rice of your choice. Keep in mind that the texture and taste may vary slightly.

Q2: Is there a vegetarian version of this soup?
A2: Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth to create a delicious vegetarian wild rice soup.

Q3: Can I freeze this soup with the almond milk in it?
A3: Yes, you can freeze the soup with almond milk. However, the texture may slightly change upon thawing, so consider adjusting consistency while reheating.

Q4: How can I make this soup thicker or thinner?
A4: To thicken the soup, let it simmer longer. For a thinner consistency, add more chicken or vegetable broth until it reaches your desired thickness.

Q5: Can I make this soup in advance for a gathering?
A5: Absolutely! This soup actually tastes better when made in advance as it allows the flavors to meld. Simply reheat before serving.

Gluten Free Chicken Wild Rice Soup

Recipe by Arthur Wilson

Servings

servings

Prep time

minutes

Cooking time

hour

Ingredients

Boneless, Skinless Chicken Breast (2 breasts, approximately 1 pound
Wild Rice Blend (1 cup):
Carrots (2 medium-sized, diced)
Celery (2 stalks, diced)
Yellow Onion (1 medium, finely chopped)
Garlic (3 cloves, minced):
Gluten-Free All-Purpose Flour (1/4 cup):
Chicken Broth (4 cups):
Unsweetened Almond Milk (1 cup)
Fresh Thyme (1 tablespoon, chopped):
Bay Leaves (2 leaves):
Salt (to taste):

Directions

Prepare Chicken: Season chicken breasts with salt and pepper, then cook in a skillet with olive oil until fully cooked. Let it cool and shred into bite-sized pieces.
Cook Wild Rice: Rinse wild rice blend, then simmer in 3 cups of water until tender but slightly chewy. Drain excess water.
Saute Vegetables: In a large pot, sauté onions, garlic, carrots, and celery until tender.
Create Roux: Sprinkle gluten-free all-purpose flour and stir to create a roux.
Add Liquids and Herbs: Slowly pour in chicken broth and almond milk, stirring constantly. Add bay leaves and thyme.
Incorporate Chicken and Rice: Add shredded chicken and cooked wild rice to the pot. Let the soup simmer to meld flavors.
Season and Serve: Season with salt to taste, remove bay leaves, and serve warm.