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Gluten and Dairy Free Chicken Wild Rice Soup

Angela Litzinger at test.angelaskitchen.com
Course chicken, dairy free, freezer recipe, gfcf, gluten free, oamc, Soup
Servings 8


  • 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.