Gluten Free Classic Chicken and Wild Rice Soup

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Gluten Free Classic Chicken and Wild Rice Soup

This soup is built for cold-weather comfort, with tender shredded chicken thighs and nutty wild rice simmered low and slow until the grains split open and turn creamy. A classic mirepoix of onion, carrot, and celery gets softened right in the pot, then infused with garlic and fresh thyme for a deeply savory base. Everything simmers together in rich chicken broth until the chicken is fall-apart tender and easy to shred straight into the pot. A finish of heavy cream turns the broth silky and luxurious, coating every spoonful of rice and chicken. Fresh parsley on top adds a bright, herby lift right before serving. It’s a hearty, satisfying bowl that works well for a gluten free kitchen without sacrificing any of that classic, cozy flavor.

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Ingredients

6 servings

1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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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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