Description
This Hearty Wild Rice Soup with Chicken and Fresh Veggies is a comforting, protein-rich meal loaded with wholesome ingredients. It’s creamy, naturally gluten-free, and perfect for cozy dinners or weekly meal prep.
Ingredients
2 tbsp olive oil or butter
1 small onion, diced
2 carrots, peeled and sliced
2 celery stalks, chopped
3 garlic cloves, minced
1 lb boneless skinless chicken breasts or thighs
1 cup uncooked wild rice blend
6 cups chicken broth
1 tsp dried thyme
1/2 tsp black pepper
Salt to taste
1/2 cup heavy cream or full-fat coconut milk
2 tbsp gluten-free flour or cornstarch (for thickening, optional)
Chopped parsley for garnish
Instructions
1. In a large pot or Dutch oven, heat olive oil over medium heat.
2. Add onion, carrots, and celery; cook for 5–6 minutes until softened.
3. Stir in garlic and cook for 1 minute.
4. Add chicken, wild rice, broth, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer covered for 40–45 minutes.
6. Once rice is tender, remove chicken, shred with forks, and return to pot.
7. (Optional) Whisk flour into cream, then stir into soup and simmer 5–10 minutes to thicken.
8. Adjust seasoning to taste and garnish with parsley before serving.
Notes
Use rotisserie chicken for a quicker version (add in last 10 minutes).
For dairy-free, use coconut milk and omit flour for a brothy version.
Soup thickens more as it sits—add broth to reheat leftovers.