Description
Gluten free easy creamy chicken and wild rice soup made in 30 minutes or less!
Ingredients
Scale
- 2 cups cooked wild rice blend (use a mix with a seasoning packet for more flavor)
- 1 onion, diced
- 2 ribs celery, diced
- 3–4 carrots, diced
- 4 tbsp butter
- 3 cloves garlic, minced
- 1 tsp poultry seasoning
- Salt and pepper, to taste
- ⅓ cup gluten-free flour
- 5 cups chicken broth
- 2½–3 cups cooked diced or shredded chicken
- ½ cup heavy cream
- 1¼ cups whole milk
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5–7 minutes, until beginning to soften.
- Add the minced garlic and cook for another 30 seconds.
- Stir in the poultry seasoning, salt, and pepper. Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1–2 minutes.
- Slowly pour in the chicken broth, stirring continuously to prevent lumps. Bring to a gentle simmer and cook for 5–10 minutes, until the vegetables are tender and the broth begins to thicken.
- Add the cooked chicken and wild rice. Stir and simmer for another 5 minutes.
- Reduce the heat to low. Stir in the heavy cream and whole milk and warm gently until heated through.
- Taste and adjust the seasonings as needed. Serve warm and enjoy!