This is the homemade soup to make when you want channel a cozy hug in a steamy bowl of comfort. Our family’s favorite recipe for naturally gluten-free chicken and wild rice soup tastes like you’ve working all day for a rich, classic old fashioned flavor, but is ready to serve in under a hour. Finish with my go-to trick for the creamiest soup, ladle, and serve!
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Gluten-Free Chicken and Rice Soup – Classically Good!
This is the GF chicken wild rice soup you’ve been asking for and it’s finally here. I love taking readers’ suggestions of new recipes I should add to my homemade gluten-free soup recipe collection. This was a vital classic I was missing.
To make a chicken rice soup gluten-free there’s not a lot of tweaks to be made to the recipe. As long as you use a gluten-free broth, make sure the wild rice blend is safe for a GF diet, and leave out thickeners, like flour, you should be good to go.
But we don’t want just a nourishing bowl of soup made from scratch. (We don’t?) No. We want extraordinarily flavorful, rich, and hearty full-on bistro soup experience. Just like my go-to hearty vegetable soup recipe, a simple list of ingredients doesn’t mean forgettable flavor.
To do that I prefer making chicken rice soup with wild rice instead of long grain. It adds a slightly nutty texture and doesn’t absorb the soup’s liquid, making it better for storing and reheating. Lundberg is my preferred gluten-free wild rice blend, which I get at my local grocery store. If using another brand, be sure to verify it’s certified gluten-free and doesn’t contain any unsafe ingredients in the blend.
I also tested this chicken rice soup recipe both without any milk and with. Creamy won out. Instead of using heavy cream, milk, or half and half, I grabbed my secret ingredient for making soups lusciously creamy. Evaporated milk works better because its water content has been removed, adding a velvety taste. If you need a dairy-free modification, I go over those below.
The last touch for chef’s kiss perfection is a zested and juiced lemon. With the salty creamy broth and tender chicken, veggie, rice bites, the hint of acidity brings it all together. It’s an not overpowering citrus flavor, but just what this homemade soup needs for balance.
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Let’s Make This Together!
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Why cook rice separately
Some recipes cook the rice together with the chicken and broth. This is fine if you’d like to save cleaning an extra pot, but hear me out. Cooking the rice separately does not add to your prep time. Wild rice needs a longer cooking time, so get that going before starting on the soup. They magically both finish at the same time. Easy peasy!
I also like to cook rice separately because I have more control over when the it’s perfectly done. It doesn’t absorb the soup’s liquid, and it’s better for storing and reheating. Your soup will won’t turn into a starchy, thick mush as it sits. No one wants that!
Easy method for cooking chicken
I’m asking you to cook the rice separately, so I’ll make up some prep time with the chicken. Instead of messing around with bite-sized chicken pieces, I have an easier option for you. Just throw everything in a pot and let it simmer!
Add the chicken thighs, broth, veggies, and seasonings to a pot, bring to a boil, and then simmer until the chicken is very tender, about 20-30 minutes. Your rice is simmering away to perfection at the same time as the rest of your soup. Reward yourself with some me time!
Tender, perfect chicken bites
Once the chicken is nearly fall-apart tender, use a slotted spoon to transfer it to a cutting board. Either chop in bite-sized pieces or I just use a fork to make nice chunks. Add that back to the soup pot and you’re ready for the final touches.
Bring on magic flavor
Okay, here is where we take we take it above and beyond other chicken rice soup recipes. We cooked the rice with a little butter so add that to the pot with an additional pat of butter for richness. Zest and juice a small lemon, chop fresh parsley, and add a can of evaporated milk. Taste and see what I mean.
The perfect thing to serve with creamy chicken and wild rice soup? Squishy soft homemade gluten-free rolls, of course! They’re perfect for dunking, and better yet, no one (I mean NO ONE) can tell they are GF.
Creamier, Thicker, Any Way You Like It!
You have the perfect soup canvas, but the beauty of homemade soup is changing it up for your own preferences. Celery and carrots are classic, but you can also add onions, garlic, peas, or mixed frozen veggies.
For a thicker soup, start with a roux. Melt 2 tablespoons butter and add in 2 tablespoons gluten-free flour. Combine, then whisk in the broth and finish with the rest of the steps.
Instead of wild rice, any preferred rice may be used – jasmine, long grain, or plain wild rice (not a blend). You will have to adjust the cooking time and water according the package directions. Also, white grain rice will absorb a lot more of the liquid as it sits, so I suggest adding it to the bowls as it’s served.
I prefer using chicken thighs, but the recipe works just as well with boneless, skinless chicken breasts. You may also leave out the evaporated milk for a dairy-free recipe or swap it out with a non-dairy substitute, like soy, almond, or coconut milk.
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My Favorite Chicken Wild Rice Soup (Gluten Free)
Ingredients
Rice
- 1 cup wild rice blend , Lundberg brand gluten-free
- 1 tablespoon butter
- ¼ teaspoon salt
- 1 ¾ cup water
Chicken Soup
- 1 ½ pounds boneless skinless chicken thighs
- 2 celery stalks , chopped
- 2 carrots , chopped
- 6 cups gluten-free chicken broth
- ½ teaspoon each dried oregano, mustard powder, onion powder, dried thyme, dried sage, garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon hot sauce
- 12 ounce can evaporated milk
- ½ cup chopped fresh parsley
- 1 small lemon , zested and juiced
- 1 tablespoon butter
Instructions
- First begin to cook the rice in a separate sauce pan. Pour the rice in a mesh sieve and rinse under cold water for 1 minute to rinse off starches.1 cup wild rice blend
- Add the rice, water, butter, and salt to a medium saucepan. Bring to a boil. Cover and reduce heat to a low simmer for 45 minutes. While that is cooking, begin cooking the rest of the soup. Note: If using another type of rice, refer to the package for liquid amounts and cooking times.1 tablespoon butter, ¼ teaspoon salt, 1 ¾ cup water
- In a large pot or dutch oven combine the chicken, celery, carrots, broth, seasonings, salt, pepper and hot sauce (not parsley). Bring to a boil over medium high heat. Reduce heat to a simmer and cook, uncovered, for 20-30 minutes, or until the chicken is very tender.1 ½ pounds boneless skinless chicken thighs, 2 celery stalks , 2 carrots , 6 cups gluten-free chicken broth, ½ teaspoon each dried oregano, mustard powder, onion powder, dried thyme, dried sage, garlic powder, ½ teaspoon salt, ¼ teaspoon pepper, ½ teaspoon hot sauce
- Use a slotted spoon to remove the chicken to cutting board to chop. Add it back to pot with evaporated milk, parsley, 1 zested and juiced lemon and butter. Add additional salt based on saltiness of broth (I added 1/4 teaspoon more).12 ounce can evaporated milk, ½ cup chopped fresh parsley, 1 small lemon , 1 tablespoon butter
- Spoon the rice into the serving bowls and ladle the soup on top. Store leftovers separately.
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