Gluten-Free Chicken Wild Rice Soup
Warm up your soul with this hearty and comforting Gluten-Free Chicken Wild Rice Soup, a wholesome one-pot wonder packed with tender chicken, earthy wild rice, and aromatic vegetables. This recipe is naturally gluten-free and features a rich, flavorful broth infused with fragrant herbs like thyme and rosemary. Sautéed onions, carrots, celery, and garlic provide a robust base, while simmering the chicken right in the soup ensures extra juiciness and depth. Ready in just over an hour, this cozy meal is perfect for chilly evenings or meal prep for the week ahead. Bursting with nutritious ingredients and finished with a sprinkle of fresh parsley, this soup is a satisfying bowl of nourishment for the whole family.
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Recipe Information
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
Instructions
Heat the olive oil in a large pot over medium-high heat.
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.
In the same pot, add the chopped onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the wild rice and cook for another 1 to 2 minutes, stirring frequently.
Pour in the gluten-free chicken broth and add the bay leaves, dried thyme, and dried rosemary.
Return the chicken breasts to the pot, submerging them in the broth. Bring the soup to a boil.
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.
Remove the chicken from the pot and shred it using two forks. Discard the bay leaves.
Return the shredded chicken to the pot and stir in the chopped parsley.
Taste the soup and adjust seasoning with additional salt and pepper, if desired.
Serve hot, garnished with extra chopped parsley, if desired.
Nutrition Facts
Calories |
1868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.7 g | 66% | |
| Saturated Fat | 9.4 g | 47% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 4006 mg | 174% | |
| Total Carbohydrate | 172.9 g | 63% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 17.1 g | ||
| Protein | 177.1 g | 354% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 294 mg | 23% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3176 mg | 68% | |
*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.
