Gluten-Free Creamy Chicken and Wild Rice Soup
Creamy, gluten-free chicken and wild rice soup is comforting, packed with veggies, and rich in protein! This version is dairy-free with no cream.
Ingredients
- Salt and pepper
- 1 tsp dried thyme
- 2 tsp dried parsley
- 1 tsp dried sage
- 2 tbsp avocado oil
- 1 lb chicken breast
- ½ yellow onion diced
- 2 cloves garlic minced
- 2 stalks celery diced
- 1 cup button mushrooms sliced
- 2 carrots diced
- 6 cups chicken broth
- 1 cup wild rice blend
- 1 cup coconut milk
- 3 tbsp arrowroot starch
Instructions
- Combine the salt, pepper, and herbs in a small bowl.
- Season the chicken breast on both sides with half of the seasoning blend, and set the other half of the seasonings aside.
- Using a large pot or dutch oven, heat 1 tbsp of avocado oil over medium heat. Add the chicken to the pot and sear on both sides to lightly brown. Set aside.
- Add more avocado oil to the pot along with the chopped veggies. Season with the remainder of the seasonings and toss. Saute for 4-5 minutes or until the veggies are lightly tender.
- Pour the broth into pot and add the chicken. Stir well and bring to a boil.
- Check the internal temperature of the chicken for 165 F, and set aside on a covered plate to keep it warm.
- Rinse the wild rice and add it to the soup. Stir well and reduce to a low simmer. Stir often and simmer for 40 minutes (covered), or until the rice is tender.
- Combine the coconut milk and arrowroot starch in a separate bowl and slowly stream it into the cooked soup, stirring constantly. The soup should thicken up.
- Dice the cooked chicken and add it to the soup, stirring well to combine.
- Serve the soup topped with fresh thyme and serve.
Notes
If a thicker soup is desired, combine another tablespoon of arrowroot starch with a tablespoon of chicken broth and add it to the soup. If a thinner soup is desired, add more broth.