One Pot Wild Rice Soup {Gluten Free}
Prep time
Cook time
Total time
Serves: 12 cups
  • 1 pack of chicken breasts (16-20 oz pack)
  • 1 tbsp oil
  • 4 cups unsalted chicken stock
  • 2 cups nonfat milk
  • 3 tbsp gluten free flour
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 1½ cups carrot, thinly sliced into discs
  • 1½ cups celery, thinly sliced
  • 3 cloves minced garlic
  • 2 cups brown rice (buy the microwaveable pack that is already cooked)
  • 3 cups wild rice (I buy Canoe brand in the can, already cooked)
  1. Start by prepping all of your veggies. Mince garlic. Dice the onion. Slice the carrot into rounds. Slice the celery into half moons. Set aside.
  2. Cut your chicken into small cubes.
  3. In a large pot or dutch oven, heat 1 tbsp of oil on medium to medium high heat.
  4. Add the chicken and cook 5-7 minutes until no pink is visible.
  5. Leave heat on medium to medium high and add in carrots, celery, onions, and garlic. Saute for 2-3 minutes.
  6. Add butter to the chicken and veggies. When melted, sprinkle the flour over the chicken and veggies.
  7. Stir for 1-2 minutes.
  8. Pour in about 1 cup of the chicken stock and stir until is comes to a bubble and thickens.
  9. Add the rest of the stock and bring to a boil until it begins to thicken slightly.
  10. Stir in the milk. (You can let the milk sit out to get to room temp while you prep everything else)
  11. Bring the soup back up to a boil then stir constantly for about 3 minutes.
  12. Add in all of the rice and reduce heat to low. Let simmer for about 5-10 minutes and it is ready to serve.
In order to keep this recipe quick and easy I use all precooked rice. If you want, you can cook your own rice according to package directions.
Nutrition Information
Serving size: 2 cups Calories: 360 Fat: 8 Saturated fat: 2.9 Carbohydrates: 41.8 Sugar: 7.7 Fiber: 3.6 Protein: 32.4
Recipe by Gluten Free Jess at