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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
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 233kcal


  • 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


  • 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.


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