Vegan Gluten Free Chicken and Wild Rice Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.8(30)
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Learn more āIngredients
6 servings
- 1 lb boneless, skinless chicken breasts or thighs
Chef's tipChoose 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
- Ā½ tsp dried rosemary
- 6 cups chicken broth
Chef's tipUse 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 tipUse an unsweetened variety so it won't add sweetness, especially in savory dishes. - 3 tbsp cornstarch
- 3 tbsp cold water
- 1 tsp salt, plus more to taste
- Ā½ 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 6ā8 minutes.
- 2
Add the garlic, dried thyme, and dried rosemary and cook, stirring constantly, until fragrant, about 1 minute.
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