# Creamy Chicken Wild Rice Soup · Iowa Girl Eats

Creamy Chicken Wild Rice Soup · Iowa Girl Eats takes 1 hr 5 min (20 min prep, 45 min cooking) and serves 8.

Recipe by iowagirleats.com · original: https://iowagirleats.com/chicken-wild-rice-soup/  
Cuisine: American · Dish: Soups & stews, Rice & grains  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/creamy-chicken-wild-rice-soup-recipe-2 (with step-by-step Cook Mode)

Creamy Chicken Wild Rice Soup is thick, hearty, and comforting. Made from everyday ingredients, it tastes like Panera's Creamy Chicken and Wild Rice Soup!

## Ingredients (serves 8)

- 1 tablespoon extra virgin olive oil
- 2 medium carrots (finely chopped, ~1 cup chopped carrots)
- 2 ribs celery (finely chopped)
- 1 shallot or small yellow onion (chopped)
- salt and pepper
- 3 cloves garlic (pressed or minced)
- 1 teaspoon poultry seasoning
- ½ teaspoon dried thyme
- 6 cups chicken stock or broth (plus more for reheating)
- 1 lb chicken breasts (~2 chicken breasts, sliced in half)
- 1 cup wild blend rice (see notes)
- ½ cup butter (or vegan butter)
- ½ cup gluten free flour blend (see notes)
- 2 cups milk (any kind)

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- poultry seasoning
- chicken stock or broth (plus more for reheating)

## Steps

1. Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat, then add the carrots, celery, and shallots or onions
2. Season with salt and pepper, then saute until the vegetables are tender
3. Add the garlic, poultry seasoning, and dried thyme, then saute until very fragrant
4. Add the chicken stock or broth to the pot, turn the heat to high, place a lid on top, and bring to a boil
5. Once boiling, add the chicken breast halves, place the lid back on top, turn the heat down to low, and simmer until the chicken breasts are cooked through
6. Transfer the cooked chicken breasts to a cutting board then, once cool enough to handle, chop or shred
7. Place chicken inside a bowl or storage container, then refrigerate until ready to add back into the soup
8. Add the rice to the pot then stir to combine
9. Place a lid on top then simmer until the rice is al dente, stirring occasionally
10. When the rice has about 10 minutes left to simmer, melt the butter in a small saucepan over medium heat
11. Sprinkle in the gluten free flour then cook while whisking
12. Slowly drizzle in the milk while whisking to create a smooth sauce, then switch to a spatula and cook while stirring until the mixture is thick and creamy
13. Remove the pan from the heat, then place a lid on top and set aside
14. Once the rice is al dente, slowly stream in the butter/flour/milk mixture while whisking the soup constantly
15. Add the chicken then cook, stirring frequently, until the soup has thickened and the rice is tender
16. Taste then add more salt and pepper if necessary
17. Remove the pot from the heat then let it sit to thicken slightly before scooping into bowls and serving

## Good to know

### Swaps

- No shallot? Use a small yellow onion, chopped, in the same amount.
- No wild blend rice? A similar long-cooking rice blend works, though simmer time may vary slightly.

### Storing it

Refrigerate leftovers in an airtight container for 3-4 days. Reheat gently on the stove, adding a splash of broth since the soup thickens as it sits.

### Making it ahead

Cook and shred the chicken up to 2 days ahead and keep it refrigerated until ready to stir into the soup.

## Nutrition (per serving, 1 serving, as published by iowagirleats.com)

- Calories: 364 kcal
- Protein: 21 g
- Carbohydrates: 30 g
- Sugar: 5 g
- Fiber: 3 g
- Fat: 18 g
- Saturated fat: 8 g
- Unsaturated fat: 8 g
- Trans fat: 0.5 g
- Cholesterol: 72 mg
- Sodium: 516 mg