Creamy Chicken Wild Rice Soup (Gluten-Free)

Name: Creamy Chicken Wild Rice Soup (Gluten-Free)
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 8 serving
Ingredients: 7 cups quality chicken bone broth; 8 oz mushrooms; 1 large onion; 1 cup celery; 1 cup carrots; 1 tsp chicken bouillon or Better than Bouillon; 1 tsp freshly ground black pepper; ½ tsp dried thyme; 1 tsp garlic powder; 3 cups COOKED wild rice blend; 2 cups chicken; ¼ cup butter; 2 ½ TB cornstarch; 1 cup half and half

User Reviews

5.0

48 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 5 mins
Servings
8
Calories
383 kcal
Course
Main Course, Dinner
Cuisine
American

Creamy Chicken Wild Rice Soup (Gluten-Free)

Iris Warren

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This delicious Creamy Chicken Wild Rice Soup is made gluten-free so everyone can enjoy a heaping, ultra-comforting bowl.

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Ingredients

Servings

7 cups quality chicken bone broth divided
8 oz mushrooms chopped
1 large onion peeled and finely chopped
1 cup celery finely chopped
1 cup carrots peeled and finely chopped
1 tsp chicken bouillon or Better than Bouillon
1 tsp freshly ground black pepper
½ tsp dried thyme
1 tsp garlic powder
3 cups COOKED wild rice blend
2 cups chicken cooked and shredded (rotisserie works great)
¼ cup butter cut into pieces
2 ½ TB cornstarch fully dissolved in 2 TB water*
1 cup half and half

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Instructions

In a large Dutch oven or heavy stockpot, combine 6 cups chicken broth, mushrooms, onion, celery, carrots, bouillon, black pepper, thyme, and garlic powder. Stir to combine well and bring to a boil. Reduce to simmer. Cover and simmer 30 minutes.
In a small saucepan, melt the butter on medium heat. Whisk in fully-dissolved cornstarch well, until smooth. Pour mixture into the stockpot of soup, stirring. Bring it back to a boil and stir for a few minutes or just until slightly thickened. Carefully whisk in the half and half and remaining 1 cup of broth.
Gently add in the cooked wild rice blend. Add the cooked shredded chicken. Simmer just to heat through and remove from heat after soup is heated through - don't keep cooking the rice or it will start to break down. Serve hot, with gluten-free bread or crackers.

Notes

If you enjoyed this recipe, please come back and give it a rating ♡
It's essential that the cornstarch is fully dissolved prior to using in the recipe; any trace of undissolved cornstarch powder may result in lumpy bits.
If you don't have half and half available to you, you can use a mixture of heavy cream and milk.

Nutrition Information

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Calories 383kcal (19%) Carbohydrates 52.9g (18%) Protein 24.8g (50%) Fat 8.8g (14%) Saturated Fat 4.3g (22%) Cholesterol 61.5mg (21%) Sodium 716.4mg (30%) Fiber 5g (20%) Sugar 6g (12%)