Description

A naturally gluten-free and dairy-free comfort soup featuring tender chicken, chewy wild rice, and earthy fall spices like sage and thyme. This one-pot meal is perfect for using up leftovers and freezes beautifully.

Ingredients

Scale

1 cup (170g) dry wild rice
3 cups (450g) shredded cooked chicken
1 medium yellow onion, diced
2 large carrots, diced
2 celery stalks, diced
4 cloves garlic, minced
6 cups (1.4L) low-sodium chicken broth
2 tbsp olive oil
1 tsp dried thyme
1 tsp dried sage
Salt and black pepper to taste

Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add diced onion, carrots, and celery. Sauté for about 5 minutes until onions are translucent and carrots soften slightly.
Add minced garlic, dried thyme, and dried sage. Stir constantly for 1 minute until fragrant, being careful not to burn the garlic.
Stir in the dry wild rice and toast for 1 minute. Pour in chicken broth and 2 cups of water, scraping the bottom of the pot to release browned bits. Bring to a boil.
Reduce heat to low, cover with a lid slightly ajar, and simmer for 45-50 minutes until rice is tender but chewy.
Stir in the shredded chicken and simmer uncovered for 5 minutes to warm through and thicken the soup.
Season with salt and black pepper to taste before serving.

Notes

Wild rice absorbs a lot of liquid; ensure you use the correct ratio of 1 cup rice to 8 cups liquid. Do not over-stir once the rice is added to prevent a gluey texture. If the soup is too thick, add more broth or water. If too salty, add a diced potato to absorb excess salt. This soup freezes well for up to 3 months.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: Approx. 1.5 cups
Calories: 320
Sugar: 4
Sodium: 650
Fat: 8
Saturated Fat: 1
Carbohydrates: 35
Fiber: 4
Protein: 28

Keywords: gluten-free soup, dairy-free soup, chicken and wild rice soup, fall recipes, one-pot meals, meal prep, comfort food, healthy dinner