Chicken Wild Rice Soup

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This hearty chicken wild rice soup comes together in under an hour in a dutch oven. Tender shredded chicken, nutty wild rice, and vegetables simmer in a rich broth thickened with a simple arrowroot starch slurry. Naturally gluten free with no heavy cream or flour needed.

Prep Time6

Cook Time50

Total Time56

Servings:

Calories: 328kcal

Author: Ned Adams

Equipment

Dutch Oven
Cutting board
Small mixing bowl for the starch slurry

Ingredients

2 tablespoons olive oil
1 ½ cups onion, diced about 1 medium yellow onion
2 cloves garlic, minced about 2 teaspoons
1 cup carrot, shredded pre-shredded or grated from whole carrots
1 cup celery, chopped
1 cup wild rice, uncooked wild rice blend works too
8 cups broth bone broth, chicken broth, or vegetable broth
1 pound chicken breast, boneless and skinless
2 tablespoons arrowroot starch or cornstarch
4 tablespoons water for the starch slurry
½ cup milk whole milk or dairy-free alternative
2 teaspoons sea salt adjust to taste
½ teaspoon black pepper
fresh thyme for garnishing, optional

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Instructions

Place a dutch oven on the stove over medium-high heat. Drizzle olive oil over the bottom and allow it to warm for a minute.
Add diced onion and minced garlic to the warmed pot. Saute for about 1 minute, stirring occasionally.
Add shredded carrot and chopped celery to the onion and garlic. Stir to combine and coat with the oil. Cook for another 2 to 3 minutes, allowing the vegetables to soften.
Add the uncooked wild rice to the pot. Stir the rice into the vegetable mix and saute with the vegetables for 1 minute.
Pour broth over the rice and vegetables. Bring the pot to a boil. Once boiling, place the lid on the pot and reduce heat to a simmer. Allow the rice and vegetables to simmer, covered, for 30 minutes.
After simmering, remove the lid. Add the whole chicken breasts to the pot. Stir, increase heat to high, and bring the soup back to a boil, uncovered. Boil for 10 more minutes, or until the chicken reaches 165 degrees F.
While the chicken is boiling, mix the arrowroot starch and water in a small bowl until the starch is fully dissolved. Set the slurry aside.
Remove the chicken from the pot and place on a cutting board. Shred the chicken with 2 forks, then return the shredded chicken to the pot.
Pour the prepared starch slurry into the pot. Allow the soup to boil once more. As it boils, the soup will thicken slightly. Boil for an additional 3 minutes, stirring to mix well.
Remove the pot from heat. Add milk, sea salt, and black pepper. Stir to combine. Garnish with fresh thyme if desired, and serve.

Notes

Wild rice substitution. If you are short on time or cannot find wild rice, you can use another rice variety in equal amounts. Adjust the cooking time to match the rice you choose. White rice cooks in about 15 to 20 minutes compared to 50 minutes for wild rice.
Rotisserie chicken shortcut. Skip the poaching step by using 2 to 3 cups of shredded rotisserie chicken. Add it at the end after thickening the soup so it warms through without drying out.
Broth options. Bone broth gives the richest flavor and deepest color. Standard chicken broth or vegetable broth both work well. If using store-bought, choose low-sodium so you can control the salt at the end.
Dairy-free option. Use any plant-based milk or leave out the milk entirely and add an extra cup of broth instead.
Storage. Refrigerate in an airtight container for up to 5 days. The soup thickens as it sits. Add a splash of broth or water when reheating.
Freezing. Cool to room temperature and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

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