Creamy Chicken and Wild Rice Soup

4.88 from 8 votes

This creamy chicken and rice soup is a healthy dinner recipe you can have on the table quickly. Make it homemade on the stove or in the crock pot! It may be ultra creamy, but it's still dairy free and gluten free! Did I mention it's whole30 and paleo approved too?! In one bowl you can make a hearty, filling recipe your whole family will love.

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Prep Time15

Cook Time50

Total Time1 5

Servings: servings

Author: Molly Thompson

INGREDIENTS

2 tablespoons olive oil
1 1/2 lbs boneless skinless chicken thighs or chicken breasts
1 medium yellow onion diced
4 cloves garlic minced
2 carrots peeled and cut into rounds
2 celery ribs diced
4 tablespoons unsalted butter
1/4 cup all purpose flour gluten-free if needed
8 oz cremini or button mushrooms sliced
2 teaspoons thyme leaves or 1 tsp dried thyme
1 teaspoon fresh sage chopped
1 cup wild rice
4-6 cups chicken bone broth or sugar free chicken broth
1 cup cups whole milk or full-fat coconut milk
1 cup heavy cream
Kosher salt and pepper to taste

INSTRUCTIONS

Heat the olive oil in a large stock pot or Dutch oven over medium-high heat. Pat the chicken dry and season both sides with salt and pepper. Sear on both sides for 4-5 minutes. It does not have to be cooked all the way through. Remove to a clean plate or cutting board.
2 tablespoons olive oil, 1 1/2 lbs boneless skinless chicken thighs, Kosher salt and pepper to taste
Turn the heat down to medium and add butter and stir to melt. Stir in the onion, carrots, celery, garlic, mushrooms, thyme, and sage. Saute for 3-4 minutes, until the vegetables are soft and fragrant.
1 medium yellow onion, 4 cloves garlic, 2 carrots, 2 celery ribs, 8 oz cremini or button mushrooms, 2 teaspoons thyme leaves, 1 teaspoon fresh sage, 4 tablespoons unsalted butter
Sprinkle the flour over the vegetables and stir to coat to the vegetables. Pour in the broth and stir in the wild rice until combined. Add the seared chicken and push down to submerge it in the broth.
1/4 cup all purpose flour, 4-6 cups chicken bone broth or sugar free chicken broth, 1 cup wild rice
Bring the soup to a rolling boil over medium-high heat then turn the heat down to low and simmer, with the lid on, for 40-45 minutes, until the rice is tender. Stop to stir the rice every 10 minutes so it doesn't stick to the bottom of the pot.
Remove the chicken to a cutting board and shred with two forks or dice into small cubes then stir it back into the soup.
Pour the heavy cream and milk into to the soup and stir to combine. Add more broth or milk to reach your desired consistency. Taste and add more salt and fresh cracked pepper to taste.
1 cup cups whole milk, 1 cup heavy cream
Serve warm with fresh thyme, sage leaves, or grated parmesan cheese.

Notes

Vegetables: this soup takes about an hour to cook so cut the vegetables into large enough chunks that they hold up to the cook time without turning mushy.

Cream. 2 cups of half and half also works.

Mushrooms. I've also made this with a gourmet mushroom blend. Any mushrooms will work!

Soaking rice: you can soak the wild rice in water for 3-4 hours before cooking. This will reduce the simmer time to 20-30 minutes.

Dairy-Free: Swap the whole milk and cream for 1 15-ounce can of full-fat coconut milk and use plant-based butter.

Wild Rice: I like to get true Wild Rice on Amazon because it can be hard to find it in stores. You can use a wild rice blend if you find that in your local grocery store. Do not use black rice. Wild rice has more of a chew texture (with a slight crunch) compared to normal rice. Simmer it and taste it to reach your desired consistency, but do not overcook.

Broth. The rice may absorb more broth as it cooks. Add up to 2 cups more of broth as needed after the rice cooks.

Crock Pot: Place the chicken in the bottom of the crock pot and season with salt and pepper. Add the thyme then layer the onion, celery, carrot, garlic, and mushrooms on top. Add the rice and cover everything with broth. Cook on high for 4-6 hours or on low for 6-8 hours. Remove the chicken and shred or chop then place it back in the crock pot. Mix the milk and tapioca flour to make a slurry and stir it into the soup. Turn the crock pot to high heat and stir until thickened.

Prep in Advance. Dice 1 medium 1 yellow, mince 4 cloves garlic, peel and slice 2 carrots, dice 2 celery ribs, slice 8 ounces of cremini or button mushrooms, and chop 2 tsps of thyme and 1 tsp sage leaves. Store for up to 4 days or freeze for up to 1 month and use it in the soup as directed.

Nutrition

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