There is something so comforting about a rich, simple, satisfying bowl of soup. Soup season could last year ’round in my mind, but I don’t always have time to watch over a pot on the stove. With a little morning prep time, this soup is perfect for family suppers, parties, and company. Since I eat alone most evenings during the week, the “base” of this soup is simple to freeze for future meals.
With a few simple changes, this can be a gluten free soup. Pacific Foods makes great cream of mushroom soup, and even a cream of chicken soup.
With the addition of potatoes, cooked separately, the final product is thick enough to not need a roux. If you like soupy-er soup, add more cream or broth. I like soup to be basically like a casserole. 😂
- Yes, the diced potatoes should be cooked in a small pan alone. They tend to leave behind a gritty texture if cooked with the soup. Remember that they cook quickly when in small pieces. You don’t want the potatoes to turn to mush.
- Bacon also needs to be browned in advance, but if you choose to use diced ham, just add it toward the end of the cooking time.
- White wine is optional, but a nice, dry white is a wonderful addition.
- The grated cheese is according to your taste. My personal preference is a smoked gouda, which plays nicely with the bacon or ham.
- If you want to freeze the soup, do so before adding cream and cheese. They tend to separate when frozen.
- Chicken breasts come in a wide variety of sizes. Regular store-bought girls can be huge, while organic are much smaller. It seems that organic meat is more nutritionally dense, meaning you don’t need to eat large quantities in order to feel satisfied. I would say that 2 double-D boneless and skinless chicken breasts are sufficient. But would use four or five small organic breasts.
- It is simple to make your own poultry seasoning, which saves money. And it tastes better.
- Chicken bone broth will add protein, collagen, and electrolytes. Regular stock is fine, too, but homemade bone broth is my choice.
- I usually shred chicken with a potato masher. It sounds crazy, but it works for me.
- Make sure you use true wild rice, which is actually a grass seed, and not a rice blend. Minnesota is known for its truly wild, wild rice. Tribal people are allowed to harvest this wild rice, but others must be licensed.
- As far as garlic is concerned, two cloves of fresh garlic is sufficient. However, I typically use an entire head of roasted garlic for the rich flavor.
And now, here is the only chicken and wild rice soup recipe you will ever need:
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Gluten Free Chicken & Wild Rice Soup
- Total Time: 0 hours
- Yield: 10 1x
Description
A make ahead crockpot meal for weeknights or company
Ingredients
3 large carrots, chopped
3 stalks celery, chopped
1 large onion, chopped
1 head roasted garlic, or 2 cloves fresh garlic, minced
1 cup wild rice
2–4 boneless, skinless chicken breasts
6 cups chicken bone broth
1 Tbsp poultry seasoning
1 can (gluten free) cream of mushroom soup
1 can (gluten free) cream of chicken soup
1/2 pound bacon, browned and drained or a cup of diced ham
2 cups potatoes, diced and cooked
1/2 cup dry white wine
2 cups shredded smoked gouda cheese
Salt and pepper
Instructions
In a large crockpot, place carrots, celery, and onion on the bottom, then a layer of wild rice. Generously season chicken breasts with salt and pepper, and lay on top of the rice and veggies. Sprinkle with poultry seasoning and minced garlic.
Pour bone broth along the side of the crockpot to avoid washing seasoning off the chicken. Cover, and cook on low for 6-8 hours. Shred chicken.
At this point, soup can be frozen.
Stir in cream soups, bacon (or ham), wine, cream, and potatoes. Stir well, and heat through, but do not boil. Then stir in grated cheese. Test for seasoning (I always add more black pepper).
- Prep Time: 30 minutes
- Cook Time: 6-8 hoouors
