This hearty soup is loaded with tender shredded chicken, nutty wild rice, and a colorful base of onion, carrot, and celery, all simmered with thyme, rosemary, and smoked paprika for real depth. The broth turns lusciously creamy once full-fat coconut milk gets stirred in at the end, giving every spoonful a rich, velvety finish without any dairy in sight. Rinsing the wild rice blend before it goes into the pot helps it cook up tender and distinct, soaking up all that savory, herb-flecked broth. Fresh parsley scattered over the top adds a bright, clean finish to balance the richness underneath. It's a cozy, one-pot dinner that comes together easily and reheats beautifully, making it a great fit for a gluten free kitchen.
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Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
Add the garlic, thyme, rosemary, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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