Gluten Free Creamy Chicken and Wild Rice Soup

Curl up with a big bowl of this comforting Gluten-Free Creamy Chicken and Wild Rice Soup on a cold winter night.

When it is too cold to go outside, serve this Gluten Free Creamy Chicken and Wild Rice Soup. It is a great way to use leftover chicken and rice, and in this version there are no canned soups, which means no artificial flavors or preservatives or chemicals whose names we can’t pronounce.

To make this gluten free be sure that your ingredients are gluten free including gluten free flour, chicken broth, and poultry seasoning.  I used Bob’s Red Mill Gluten Free 1-to-1 Baking flour, Pacific Foods Organic Low Sodium Chicken Broth, and McCormick poultry seasoning. However, I am a newbie to eating gluten-free and I recommend that you research and try the brands that work best for you.

Even if you are not looking for a gluten free recipe you will love this will love this soup.  What is not to love with the creamy, savory, chicken-y flavor.

Serve it with crusty french bread or cornbread and you have a meal.

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Recipe

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4.43 from 7 votes

Gluten Free Creamy Chicken and Wild Rice Soup

Curl up with a big bowl of this comforting Gluten-Free Creamy Chicken and Wild Rice Soup on a cold winter night.

Course Soup

Cuisine American

Keyword Chicken and Wild Rice Soup, Creamy Chicken and Wild Rice Soup, Gluten Free Creamy Chicken and Wild Rice Soup, Wild Rice Soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 233kcal

Author Michele @ Flavor Mosaic

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 small onion chopped (about 1 cup)
• 2 stalks of celery diced (about 1 cup)
• 2 carrots diced (about 1 cup)
• 2 cloves garlic minced
• 3 tablespoons gluten free flour
• 4-1/2 cups low-sodium gluten-free chicken broth 3 14.5 ounce cans
• 1/2 teaspoon poultry seasoning or make your own
• 1/4 teaspoon sage
• salt and pepper to taste
• 2 cups milk
• 1-1/2 cups cooked wild rice
• 2 cups cooked chicken shredded or cut into bite-size pieces

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Instructions 

• In a dutch oven, over medium heat, add the olive oil and butter. Stir until the butter is melted. Add the chopped onions, celery, and carrots and cook for about 5 or 6 minutes until the onions are soft. Stir in the minced garlic and cook for about 1 minute. Stir in the gluten free flour until it becomes like a paste. Pour in the chicken broth and continue to stir. Add in the poultry seasoning, sage, and salt and pepper. Increase heat to medium high and bring to a boil. Reduce heat to low. Stir in milk, cooked chicken and cooked rice. Simmer on low for about 5 minutes.

Nutrition

Calories: 233kcal | Carbohydrates: 21g | Protein: 6g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 532mg | Potassium: 413mg | Fiber: 2g | Sugar: 9g | Vitamin A: 5380IU | Vitamin C: 13mg | Calcium: 168mg | Iron: 1mg

If you like this recipe you may also like my Leftover Ham and Potato Soup.

Or how about this Cauliflower Chowder.