Gluten Free Chicken and Wild Rice Soup
 
Prep time
Cook time
Total time
 
You won't believe how quick and easy this healthy Gluten Free Chicken and Wild Rice Soup is! Plus, it's loaded with lots of veggies and brown rice for a whole grain, hearty meal.
Author:
Recipe type: Soups
Serves: 8 servings
Ingredients
  • 4 tablespoons olive oil, divided
  • 1½ pounds raw chicken breast (about 2 large breasts)
  • salt and pepper for seasoning
  • 1 small onion, diced
  • 2 cups chopped (1/4" thick) celery stalk, including heart and leaves
  • 2 cups thinly sliced (1/8" thick) carrots (about 2 medium carrots)
  • ½ cup white wine
  • 2 bay leaves
  • 2 garlic cloves, finely minced
  • 1 quart chicken stock
  • 2 cups milk (I used 1%)
  • ⅓ cup white rice flour
  • 1½-2 teaspoons salt
  • ½-3/4 teaspoon pepper
  • ¾ teaspoon coriander
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 3 cups precooked wild rice or brown rice/quinoa blend (I used 2 packages of Seeds of Change brand that I purchased from Costco)*
Directions
  1. In a large soup pot, heat 2 tablespoons of olive oil over medium heat. While oil is heating, generously season chicken breasts with salt and pepper. Once pot is hot enough that a drop of water sizzles, place chicken breasts in pot. Reduce heat to slightly less than medium and cook for about 6 minutes on each side or until no longer pink in the center. Remove chicken from pot and set on a plate to cool.
  2. While chicken is cooking, cut up onion, celery, and carrots. Once you remove chicken, add additional 2 tablespoons of olive oil. Once heated, add onion, celery, and carrots. Season with some more salt and pepper. Stir to coat and cook for 5 minutes, stirring occasionally.
  3. Add ½ cup white wine and bay leaves to pot. Stir veggies and cook for 8-10 minutes or until wine has reduced. Add minced garlic and cook 1 minute more.
  4. While wine is reducing, prepare liquid by whisking together milk, white rice flour, 1½ teaspoons salt, ½ teaspoon pepper, coriander, rosemary, and thyme.
  5. Once garlic has cooked, pour in chicken stock. Bring to a boil. Slowly add in whisked milk mixture, making sure to whisk again right before pouring. Bring pot to a boil and stir continuously for about 5 minutes until thickened. Bring heat to low and simmer.
  6. Dice chicken into bite sized pieces. Add rice and diced chicken to pot. Stir to heat through and season to taste. Serve immediately.
  7. Store leftovers in an airtight container in the fridge for up to 5 days.
Notes
*You may cook the rice yourself, but I went the quicker route by using a precooked packaged rice. I used two packets to equal about 3 cups. If you cook the rice yourself, use 3 cups cooked rice.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-chicken-and-wild-rice-soup/