Vegan Gluten Free Chicken and Wild Rice Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

Vegan Gluten Free Chicken and Wild Rice Soup

This cozy, herb-flecked soup builds a deeply savory base from sautéed carrots, celery, and onion, brightened with garlic, thyme, and rosemary before wild rice simmers right in the pot until tender and nutty. A quick cornstarch slurry whisks in near the end, giving the broth that glossy, spoon-coating thickness you want in a good bowl of soup. Fresh parsley scattered over the top adds a little color and a fresh, herby lift right before serving. It's hearty enough to make a full meal on its own, with satisfying texture from the rice and vegetables in every spoonful. This one is a great option for a plant-based rotation, easy to batch and reheat all week long.

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Ingredients

6 servings

1 lb boneless, skinless chicken breasts or thighs
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 cup wild rice blend, rinsed
2 tbsp olive oil
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp dried thyme
½ tsp dried rosemary
6 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup whole milk
Chef's tip
Use plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts.
3 tbsp cornstarch
3 tbsp cold water
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
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 onion is softened and translucent, about 6–8 minutes.
2
Add the garlic, dried thyme, and dried rosemary and cook, stirring constantly, until fragrant, about 1 minute.

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