Gluten Free Classic Chicken and Wild Rice Soup

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

4.8

(22)

Gluten Free Classic Chicken and Wild Rice Soup

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Ingredients

6 servings

1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
2 tbsp unsalted butter
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 bay leaf
¾ cup wild rice, rinsed
6 cups low-sodium chicken broth
1 cup water
3 tbsp all-purpose flour
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup heavy cream
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until the foam subsides. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
2
Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute.

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