Go Back
Kima

Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is thick, hearty, and comforting, with tender chicken, wild rice, carrots, celery, herbs, and a smooth homemade cream sauce. It is an easy one-pot dinner that is naturally gluten-free when prepared with certified gluten-free ingredients.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 5 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Chicken and Wild Rice Soup
  • 1 tablespoon extra virgin olive oil
  • 2 medium carrots finely chopped; approximately 1 cup
  • 2 ribs celery finely chopped
  • 1 shallot or small yellow onion chopped
  • salt to taste
  • freshly ground black pepper to taste
  • 3 cloves garlic pressed or minced
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried thyme
  • 6 cups chicken stock or broth plus more for reheating if needed
  • 1 pound boneless skinless chicken breasts approximately 2 breasts, sliced in half horizontally
  • 1 cup wild rice blend cooking time may vary by brand
Cream Sauce
  • 1/2 cup butter or vegan butter
  • 1/2 cup gluten-free all-purpose flour blend
  • 2 cups milk use any preferred dairy or unsweetened non-dairy milk

Equipment

  • Large soup pot or Dutch oven
  • Small saucepan
  • Cutting board
  • Chef's knife
  • Whisk
  • Rubber spatula
  • Wooden spoon
  • Measuring cups and spoons

Method
 

Sauté the Vegetables
  1. Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat.
  2. Add the finely chopped carrots, celery, and shallot or onion. Season lightly with salt and black pepper.
  3. Sauté for 8–10 minutes, stirring occasionally, until the vegetables are tender.
  4. Add the garlic, poultry seasoning, and dried thyme. Cook for 1–2 minutes, stirring frequently, until fragrant.
Cook the Chicken
  1. Pour in the chicken stock or broth. Increase the heat to high, cover the pot, and bring the liquid to a boil.
  2. Add the chicken breast halves, cover the pot, and reduce the heat to low.
  3. Simmer for 10–12 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
  4. Transfer the chicken to a cutting board. Once cool enough to handle, chop or shred it.
  5. Place the prepared chicken in a bowl or covered container and refrigerate it until ready to return it to the soup.
Cook the Wild Rice
  1. Add the wild rice blend to the soup pot and stir to combine.
  2. Cover and simmer for 20–30 minutes, stirring occasionally, until the rice is al dente. Follow the package timing when necessary because wild rice blends vary by brand.
Prepare the Cream Sauce
  1. When the rice has approximately 10 minutes of cooking time remaining, melt the butter in a small saucepan over medium heat.
  2. Sprinkle in the gluten-free flour blend and cook for 1 minute while whisking continuously.
  3. Slowly drizzle in the milk while whisking constantly to create a smooth sauce without lumps.
  4. Switch to a spatula and continue cooking for 1–2 minutes, stirring constantly, until the sauce is thick and creamy.
  5. Remove the saucepan from the heat, cover it, and set it aside.
Finish the Soup
  1. Once the rice is al dente, slowly pour the cream sauce into the soup while whisking constantly.
  2. Add the chopped or shredded chicken and cook for 5 minutes, stirring frequently, until the soup has thickened and the rice is tender.
  3. Taste the soup and add more salt and black pepper as needed.
  4. Remove the pot from the heat and let the soup rest for 5–10 minutes to thicken slightly before serving.
  5. Ladle the soup into bowls and serve warm.

Notes

  • Wild rice blend: Cooking times vary considerably between brands. Follow the package timing and cook the rice until al dente before adding the cream sauce.
  • Gluten-free flour: Use a gluten-free all-purpose flour blend designed for one-to-one substitution. Different blends may produce slightly different thicknesses.
  • Gluten-free preparation: Check that the broth, poultry seasoning, flour blend, and other packaged ingredients are certified gluten-free when required.
  • Vegetable shortcut: To help the vegetables soften more quickly, cover the pot while sautéing and add a small splash of stock or water.
  • Chicken safety: Cook the chicken until the thickest portion reaches 165°F (74°C).
  • Milk: Dairy milk or an unsweetened non-dairy milk may be used. Richer milk produces a creamier soup.
  • Butter: Regular butter or vegan butter may be used.
  • Consistency: The soup thickens as it rests and after refrigeration. Stir in additional chicken stock or broth when reheating if needed.
  • Storage: Refrigerate cooled soup in an airtight container for up to 4 days.
  • Reheating: Reheat gently over medium-low heat, stirring frequently and adding broth as needed. Avoid rapidly boiling the soup after adding the milk.
  • Total time: The stated 1-hour-5-minute time does not include the final 5–10-minute resting period.