Chicken Wild Rice Soup
I wanted to get our wild rice soup from the weekend down so I wouldn’t lose it. It was a snowy weekend and this hit the spot. I would double this for the crock pot (we have a 6 quart) and it should freeze well. You could also add sweet potato chunks or winter squash chunks, like I did the next day.
Printable recipe card for multiple batched of Wild Rice Soup
Printable freezer label for Wild Rice Soup
The Recipe: Gluten and Dairy Free Chicken Wild Rice Soup
- 1/4 cup olive oil
- 1 finely chopped onion
- 1/2 cup chopped celery
- 1 cup sliced carrots
- 1 8 oz container of slice mushrooms
- 1 clove garlic, finely minced
- 1 cup wild rice and rice mix, I used one from Lundberg Farms
- 8 cups chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon curry powder
- 1 Tablespoon dried parsley
- 1 lb of cooked chicken, ripped into chunks
- 6 Tablespoon corn starch mixed in 3/4 cup water
- 1/2 can coconut milk
- Over medium heat, heat oil in a large sauce pan. Saute onion, celery and carrots for about 5 minuted. Add mushrooms and garlic and saute about 2 more minutes. Add rice and saute for one more minute. Put chicken broth into the pan. Stir in salt, pepper, curry powder and parsley. Bring just to a boil, then reduce heat and let simmer.
- When rice is cooked, add chicken and heat through. Next, while stirring soup, slowly pour in the cornstarch/water mixture. Constantly stir until soup is thickened. Stir in coconut milk.
- Eat and smile.
- Slow cooker instructions: Place all ingredients except cornstarch/water mixture and coconut milk. Cover and cook on low for 6 hours. Stir in corn starch/water mixture and coconut milk, cover again and turn to high. In 20 to 30 minutes, soup should be thickened. Stir and serve.
We were already dairy free because I have an anaphylactic allergy to dairy myself. It turns out I am gluten intolerant also.
It sounds so vicious.
LOVE chicken wild rice soup
My fabulous hubby, Tim! Yay!
Thank you, sweetie!
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I love soup and this recipe looks amazing. Definitely one I’ll be trying.
I made this for Easter for myself and my son, because we’re not able to have dairy or gluten, and was SO pleased!! It was so perfectly delicious! I didn’t even care that I wasn’t stuffing my face with all the turkey, mashed potatoes, gravy, dressing and desserts! Thank you so much for this! Glad I came across the recipe on Pinterest.
This was soooooo good! Definitely going in the regular rotation of soups to make.
Simply delicious comfort food! I have been making your recipe for this soup for about 6 years. It is a family favorite. I have shared it with so many friends and family. My kids especially go crazy for it, and they even don’t prefer mushrooms! I have adapted it to my pressure cooker, and it is so easy. Always double the recipe or expect there to be no leftovers.
So glad you like it! This soup is one of our family’s favorite comfort foods as well. 🙂 I’ll definitely be trying it is the pressure cooker. Thanks for the tip!
Can this be done in the instapot? If so, what would the timing be for it?