Imagine a soup so creamy, so hearty, and so packed with flavor that it feels like a warm hug on a chilly day. This Gluten-Free Creamy Chicken Wild Rice Soup is not just a meal – it's a culinary experience that transforms simple ingredients into a bowl of pure comfort. Whether you're looking for a cozy dinner solution or a crowd-pleasing dish that'll have everyone asking for seconds, this recipe is about to become your new go-to comfort food that's both delicious and nutritious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup wild rice
- 4 cups chicken broth
- 1 cup heavy cream
- 1 onion, chopped
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Prepare the ingredients by washing and chopping the vegetables: dice the onion, carrots, and celery, and mince the garlic.
- If the chicken is not already cooked, season chicken breasts with salt and pepper, then cook in a skillet over medium heat until internal temperature reaches 165°F. Remove and shred using two forks.
- In a large pot, heat a small amount of oil over medium heat. Sauté the chopped onions, carrots, and celery until the onions become translucent, approximately 5-6 minutes.
- Add minced garlic and cook for an additional 30 seconds, stirring to prevent burning.
- Pour in chicken broth and add wild rice. Bring the mixture to a boil, then reduce heat and simmer, covered, for about 35-40 minutes or until rice is tender.
- Once rice is cooked, add the shredded chicken to the pot and stir to combine.
- Reduce heat to low and slowly stir in heavy cream, allowing the soup to warm through without boiling.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Let the soup sit for 5 minutes to allow flavors to meld before serving hot.
Tips
- For maximum flavor, use homemade chicken broth if possible. It adds depth and richness that store-bought versions can't match.
- Make sure to cook the wild rice completely - it should be tender but still have a slight bite. Undercooked rice can make the soup feel grainy.
- To keep the soup creamy and prevent curdling, add the heavy cream slowly and on low heat. Never let the soup boil after adding cream.
- For extra flavor, consider adding a splash of white wine when sautéing the vegetables or a pinch of dried thyme.
- This soup freezes beautifully! Store in airtight containers for up to 3 months. When reheating, do so gently and add a splash of extra broth to restore the creamy consistency.
- For a protein boost, you can use rotisserie chicken instead of cooking chicken breasts from scratch, which saves time without compromising flavor.
- If you want to make this soup even more nutritious, consider adding some chopped kale or spinach in the last few minutes of cooking.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 10g
Cholesterol: 95mg
