gluten-free (or not) creamy chicken & wild rice soup

Interested in saving some of your valuable time? Thanks to a few shortcuts, this awesome pot of goodness can be ready to feed your group of six in less than an hour. It’s true. And whether you make it gluten-free or not, this creamy chicken & wild rice soup is downright delicious.

The recipe calls for shredded rotisserie chicken breast but you can always switch things up by using some of that leftover turkey breast you may have on hand. I guess it would then be creamy turkey soup, but that’s okay. Still sounds good.

gluten-free (or not) creamy chicken & wild rice soup

This is designed to be a timesaving recipe, but don’t be tempted to use precooked bacon. The veggies are sauteed in some of the rendered bacon fat and you don’t want to miss out on that added flavor.

gluten-free (or not) creamy chicken & wild rice soupgluten-free (or not) creamy chicken & wild rice soup

Be sure to cut your carrots and celery into thin slices, so they cook through by the time the pot of soup is done. While they are sautéing along with the chopped onion, prep the next group of ingredients …the thyme, mushrooms & garlic. If you have access to presliced mushrooms, go for it.

gluten-free (or not) creamy chicken & wild rice soupgluten-free (or not) creamy chicken & wild rice soup

Using precooked chicken and rice is a huge timesaver. The rice used for this presentation is Uncle Ben’s Ready Whole Grain Medley Brown & Wild Rice. If you can find precooked wild rice, that would also be a good option. Then again, maybe you have some leftover rice in the fridge?

Keep in mind, though that if you need to make this soup gluten-free, be cautious as to what rice you choose to use. Many of the pre-cooked varieties very likely will contain gluten.

gluten-free (or not) creamy chicken & wild rice soup

While that’s all heating through, whisk together the half-and-half and flour until it is smooth. Add that to the pot and continue stirring for about two minutes. And there you have it …a pot of golden creamy goodness.

This is where the whole Gluten-Free (or Not) wording comes into play …choose your flour based on your family’s needs when making this Creamy Chicken & Wild Rice Soup.

gluten-free (or not) creamy chicken & wild rice soup

Remember that crispy bacon you set aside about 30 minutes ago? Now is the time to use it. Sprinkled on top of each serving, your creation is complete.

gluten-free (or not) creamy chicken & wild rice soupgluten-free (or not) creamy chicken & wild rice soupgluten-free (or not) creamy chicken & wild rice soupGluten-Free (or Not) Creamy Chicken & Wild Rice Soup

gluten-free (or not) creamy chicken & wild rice soup
5 from 2 votes
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gluten-free (or not) creamy chicken & wild rice soup

Adapted from Cooking Light

Imagine the flavor of your favorite chicken pot-pie ...only in a bowl.

Total Time 40 minutes
Servings 6 servings
Author Rosemary Stelmach

Ingredients

  • 5 bacon slices, roughly chopped (about 5 ounces)
  • 1 cup chopped onion
  • 1 cup thinly sliced carrot
  • 1/2 cup thinly sliced celery
  • 1 tablespoon fresh thyme leaves
  • 8 ounces sliced cremini mushrooms (baby bellas)
  • 4 garlic cloves, minced
  • 1 32-ounce carton chicken stock (4 cups)
  • 1 cup water
  • 4 cups lightly packed chopped baby spinach or curly kale (about 5 ounces)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/2 cups shredded skinless, boneless rotisserie chicken or turkey breast (about 6 ounces)
  • 1 8-ounce package precooked wild rice and/or brown rice (for gluten-free, check package for GF certified)
  • 1 cup half-and-half (or whole milk)
  • 1/3 cup all-purpose flour or gluten-free all-purpose flour (about 1.5 ounces)

Instructions

  1. Heat a Dutch oven over medium-high.  Add bacon to pan; cook 4 minutes or until crisp.  Remove bacon from pan with a slotted spoon and set aside.  Reserve 1 tablespoon bacon drippings in pan.

  2. Add onion, carrot, and celery to drippings in pan; sauté for 3 minutes.  Add thyme, mushrooms, and garlic; sauté for 5 minutes.  Add stock and 1 cup water; bring to a boil.  Reduce heat, and simmer for 8 minutes or until vegetables are tender.  Add spinach, salt, and pepper; cook for 3 minutes. Stir in chicken and rice.

  3. Combine half-and-half and flour in a bowl, stirring with a whisk until smooth. Stir into soup; cook for 2 minutes or until thickened.  Check for seasoning; add salt and pepper to taste.  Top with bacon.

Recipe Notes

For gluten-free - Replace all-purpose flour with gluten-free all-purpose flour.  Check the precooked rice packaging for GF Certified label.

 

Gluten-Free (or Not) Creamy Chicken & Wild Rice Soup

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