Description
This hearty Chicken Wild Rice Soup combines tender shredded chicken, nutty wild rice, and a medley of fresh vegetables simmered in savory herbs and creamy almond milk. Perfectly cooked either in a slow cooker for convenience or on the stovetop for a quicker meal, this gluten-free recipe is a comforting and flavorful dish ideal for cozy dinners.
Ingredients
Soup Base
- 1 cup wild rice blend (uncooked)
- 1 lb boneless skinless chicken breast
- 5 cloves garlic (minced)
- 1 cup yellow onion (chopped)
- ¾ cup celery (chopped)
- ¾ cup carrots (chopped)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 teaspoons sea salt (plus more to taste)
- 2 bay leaves
- 6 cups low sodium chicken broth
- 2 cups water (or additional chicken broth)
Roux (Creamy Thickener)
- ¼ cup olive oil (butter, ghee or vegan butter)
- ½ cup gluten-free all-purpose flour (or regular all-purpose flour)
- 1 cup unsweetened almond milk (or oat milk)
- Pepper (to taste)
For Garnish
- Fresh thyme (optional)
Instructions
- Prepare Ingredients: Rinse the wild rice blend under running water thoroughly to remove excess starch and impurities.
- Assemble in Slow Cooker: Place the rinsed uncooked rice, chicken breasts, minced garlic, chopped onion, celery, carrots, dried thyme, rosemary, sea salt, bay leaves, chicken broth, and water into your slow cooker.
- Set Cooking Temperature: Cover and cook on the high setting for 3-4 hours or on the low setting for 7-8 hours until the rice is tender and chicken is cooked through.
- Shred Chicken: In the last 30 minutes of cooking, remove the chicken breasts from the slow cooker and let them cool slightly. Use two forks to shred the chicken into bite-sized pieces.
- Return Chicken: Once the rice is done, remove the bay leaves from the slow cooker. Return the shredded chicken to the soup and stir to combine.
- Make Creamy Roux: In a separate saucepan, melt the olive oil (or butter/ghee). Whisk in the gluten-free flour and cook for about 1 minute to form a roux. Slowly whisk in the almond milk, stirring continuously until the mixture is smooth, thick, and creamy with no lumps.
- Combine Roux with Soup: Pour the creamy roux mixture into the slow cooker with the soup. Stir well to incorporate. If the soup seems too thick, add additional water or almond milk to reach your desired consistency.
- Season and Garnish: Taste the soup and add extra salt and pepper as needed. Garnish with fresh thyme leaves if desired, then serve hot.
- Optional Stovetop Method - Cook Rice: Cook the wild rice according to package instructions separately.
- Sauté Vegetables: While rice cooks, heat 2 tablespoons of oil, butter, or ghee in a Dutch oven or large pot over medium heat. Add chopped onion, carrots, and celery and sauté for 5-6 minutes until softened, stirring occasionally. Add minced garlic and sauté for an additional minute.
- Add Herbs and Seasoning: Stir in dried thyme, rosemary, sea salt, and bay leaves to coat the vegetables evenly.
- Add Liquids and Chicken: Pour in chicken broth and water. Add the raw chicken breasts, bring the mixture to a boil, then reduce heat to low and simmer, covered, for about 20 minutes until chicken is fully cooked.
- Shred Chicken and Combine: Remove cooked chicken breasts, shred with forks, then add shredded chicken and cooked wild rice back into the pot.
- Prepare Roux: In a separate saucepan, melt ¼ cup oil, butter, or ghee. Whisk in the flour and cook for 1 minute. Gradually add almond milk, whisk continuously until thickened and creamy.
- Finish Soup: Pour the creamy mixture into the pot with soup ingredients. Stir to combine well. Adjust thickness with more water or almond milk if needed. Season with salt and pepper to taste.
- Garnish and Serve: Garnish with fresh thyme if desired and serve the soup warm.
Notes
- For a thicker soup, reduce the amount of added water or milk in the roux step.
- To make this recipe dairy-free, use olive oil or vegan butter and unsweetened plant-based milk like almond or oat milk.
- Wild rice blend cooking times may vary, so check for tenderness before finishing.
- If using regular all-purpose flour, the soup will not be gluten-free.
- You can prepare the soup ahead and refrigerate; reheat gently on the stove.
- Fresh herbs can be substituted for dried at a ratio of 3:1 for enhanced flavor.
- Adjust seasoning, especially salt, depending on the saltiness of your broth.
