Gluten-Free Chicken & Wild Rice Soup
Try this Gluten-Free Chicken & Wild Rice Soup recipe, or contribute your own.
Try this Gluten-Free Chicken & Wild Rice Soup recipe, or contribute your own.
- 2 garlic cloves minced
- 1 cup milk
- 2 tablespoons butter
- 1/2 teaspoon dried thyme
- salt & pepper
- 8 cups chicken broth
- 2 celery stalks chopped
- 1/2 small onion or 1 large shallot chopped
- 2 small carrots chopped
- 2 chicken breasts cut in half
- 3/4 cup wild/brown rice blend
- 1/4 cup gluten-free or all-purpose flour (i like bob's red
- Carbohydrate 5.74409166819628 g
- Cholesterol 1240.83437500774 mg
- Fat 251.559708336077 g
- Fiber 1.17537498633067 g
- Protein 306.009029167773 g
- Saturated Fat 73.6871148627835 g
- Serving Size 1 1 Serving (1728g)
- Sodium 1318.8720139141 mg
- Sugar 4.56871668186561 g
- Trans Fat 21.3832431946874 g
- Calories 3592 calories
Step-by-step
- Melt butter in a large soup pot over medium heat.
- Add onion, celery, and carrots, season with salt & pepper, then saute until tender, about 10 minutes.
- Add garlic and thyme then saute for 1 more minute.
- Add chicken broth then increase heat to high and bring to a boil.
- Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside.
- Shred when cool enough to handle.
- Add wild/brown rice blend to the pot then place a lid on top, turn heat down to medium-low and simmer for 40-50 minutes or until rice is tender.
- In a small bowl, whisk together 1/4 cup milk with flour until smooth then add remaining milk.
- Slowly drizzle into soup while stirring.
- Add chicken then simmer soup for 10 more minutes uncovered and serve.
Steaming chicken broth infused with aromatic dried thyme rises from a pot containing tender rounds of carrots, soft celery, and toothsome grains of wild and brown rice. Building this soup relies on sweat-cooking the mirepoix over medium heat until translucent, which takes roughly ten minutes. Sautéing the minced garlic and thyme during the final sixty seconds prevents scorching and bitterness. Poaching the chicken breasts directly in the boiling broth seasons the meat from the inside out before it is shredded.
Strategic Accompaniments and Tool Adjustments
Pairing this substantial soup requires something light to balance the rich butter and milk finish. A crisp green salad dressed in a sharp vinaigrette cuts through the creaminess without competing for stove space. Alternatively, slice a crusty loaf of bread to mop up the remaining broth, ensuring nothing goes to waste. When cooking the wild rice blend, keep a heavy-bottomed pot with a tight-fitting lid on hand to maintain a steady simmer for forty to fifty minutes. Lacking a whisk for the flour and milk slurry means a simple fork in a measuring cup will break up lumps effectively before the mixture enters the pot.
- Stir continuously when pouring the milk and flour slurry to prevent clumping.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- Reheat gently over medium-low heat to avoid curdling the dairy component.
