Wild Rice Soup

I checked out the Recipes page twice while making this soup – I just couldn’t believe I had never blogged about it before.  Think of this as a creamy chicken noodle soup, except gluten-free and way more delicious.

wild rice soupI think it was the chicken broth that really put this soup over the top, taste-wise.  The combination of chicken, mushrooms and wild rice is pretty great as well.

wild rice soupI use soups as an easy way to sneak more vegetables into my diet.  I’m not a huge fan of carrots or celery on their own, but I don’t mind them in soup.
wild rice soup
Wild Rice Soup

Wild Rice Soup

This is the ultimate comfort soup - chicken and rice with lots of veggies. The wild rice gives it great texture, and the addition of half and half smooths everything out.


  • 1 c. wild rice
  • 2 tbs coconut oil
  • 1 large onion, chopped
  • 3 cloves of garlic, minced
  • 4 oz mushrooms, chopped (optional)
  • 4 large carrots, chopped
  • 4 stalks of celery, chopped
  • 5 c. cooked, chopped chicken*
  • 6 c. chicken broth* (if necessary, ensure broth is gluten-free)
  • 1 c. half and half
  • 1 tbs rosemary
  • 1 1/2 tsp basil
  • 1 1/2 tsp oregano
  • Salt, to taste
  • Pepper, to taste
  • Parsley


  1. Cook the wild rice according to the directions on the package (or bring 4 c. water / chicken broth and 1 c. rice to a boil, then reduce to a low simmer for 40 minutes). This is a great time to chop up all those veggies!
  2. Heat up the coconut oil in the bottom of a stock pot. Saute the onions and garlic for three minutes. Add in the mushrooms, carrots and celery and saute for another three minutes.
  3. Add everything but the parsley. Simmer for 20 to 30 minutes. Serve hot, garnish with parsley.

*My preferred method for chicken is to roast a bird and shred the meat to use for soup. Then the chicken bones are perfect for making broth/stock - especially in conjunction with the celery and carrot scraps.


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