Gluten-Free Chicken Wild Rice Soup

Creamy, hearty, and naturally gluten-free, this Chicken Wild Rice Soup is the ultimate comfort food for cozy evenings. Brimming with tender shredded chicken, nutty wild rice, and a medley of aromatic vegetables like carrots, celery, and onion, this wholesome soup is simmered to perfection in a flavorful gluten-free chicken broth infused with bay leaves, thyme, and rosemary. A touch of fresh parsley adds a burst of color and freshness to each spoonful. With just 20 minutes of prep time, it's an easy, nutritious meal that's both satisfying and nourishing. Perfect for meal prepping or serving to gluten-free guests, this one-pot wonder is a timeless classic that everyone will love!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Boneless, skinless chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium, chopped Onion
• 3 medium, chopped Carrots
• 2 stalks, chopped Celery
• 3 cloves, minced Garlic
• 1 cup Wild rice
• 8 cups Low-sodium gluten-free chicken broth
• 2 Bay leaves
• 0.5 teaspoon Dried thyme
• 0.5 teaspoon Dried rosemary
• 0.25 cup, chopped Fresh parsley

Directions

Step 1

Heat the olive oil in a large pot over medium-high heat.

Step 2

Season the chicken breasts with salt and pepper. Add to the pot and sear until golden brown on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.

Step 3

In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.

Step 4

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 5

Stir in the wild rice and cook for another 1 to 2 minutes, stirring frequently.

Step 6

Pour in the gluten-free chicken broth and add the bay leaves, dried thyme, and dried rosemary.

Step 7

Return the chicken breasts to the pot, submerging them in the broth. Bring the soup to a boil.

Step 8

Reduce the heat to low, cover, and simmer for about 45 minutes, or until the wild rice is tender and the chicken is cooked through.

Step 9

Remove the chicken from the pot and shred it using two forks. Discard the bay leaves.

Step 10

Return the shredded chicken to the pot and stir in the chopped parsley.

Step 11

Taste the soup and adjust seasoning with additional salt and pepper, if desired.

Step 12

Serve hot, garnished with extra chopped parsley, if desired.

Nutrition Facts

Serving size	(2966.6g)

Amount per serving	% Daily Value*
Calories	1867.8

Total Fat 51.7g	0%
Saturated Fat 9.4g	0%
Polyunsaturated Fat 2.9g
Cholesterol 385.6mg	0%
Sodium 4005.8mg	0%
Total Carbohydrate 172.9g	0%
Dietary Fiber 20.2g	0%
Total Sugars 17.1g
Protein 177.1g	0%

Vitamin D 4.5IU	0%
Calcium 293.5mg	0%
Iron 9.8mg	0%
Potassium 3176.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 24.9%

Protein: 38.0%

Carbs: 37.1%