Creamy Chicken Wild Rice Soup (Gluten-Free)
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
35 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)
Description
This soup blends 7 cups of chicken bone broth with onions, celery, carrots, mushrooms, and seasonings including thyme, garlic powder, and black pepper. After simmering the vegetables for 30 minutes, a mixture of butter and cornstarch is whisked in to thicken the broth. Half and half along with the remaining broth enrich the soup’s creamy texture. Cooked wild rice and shredded rotisserie chicken are gently added at the end, heated through without overcooking to keep the rice intact.
The resulting dish offers comforting flavors with tender vegetables and a creamy, hearty base. It pairs well with gluten-free bread or crackers for a satisfying meal.
To avoid lumps, ensure the cornstarch is fully dissolved before adding. Half and half can be substituted with a mix of heavy cream and milk if needed.
Ingredients
- 7 cups chicken bone broth divided, quality
- 8 oz mushrooms chopped
- 1 onion peeled and finely chopped, large
- 1 cup celery finely chopped
- 1 cup carrot peeled and finely chopped
- 1 tsp chicken bouillon or Better than Bouillon
- 1 tsp black pepper freshly ground
- ½ tsp thyme dried
- 1 tsp garlic powder
- 3 cups wild rice blend cooked
- 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
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
- Dissolve cornstarch completely in water before adding to soup to prevent lumps.
- If half and half is unavailable, use a combination of heavy cream and milk as a substitute.
- This soup is gluten-free and pairs well with gluten-free bread or crackers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
