My Favorite Chicken Wild Rice Soup (Gluten Free)

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!

Prep Time 10

Cook Time 45

Total Time 55

Servings 1-cup servings

Author Melissa Erdelac

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.

Nutrition