Go Back

Creamy Chicken Wild Rice Soup

Print Recipe
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 8 bowls

Ingredients

  • 2 tbsp Coconut Oil
  • 1 medium Red Onion finely chopped
  • 4 medium Carrots sliced
  • 2 ribs Celery chopped
  • 1/2 pound Mushrooms sliced
  • 1/3 cup Arrowroot Flour
  • 6 cups Chicken Broth
  • 2 cups Wild Rice cooked (3/4 cup uncooked)
  • 2 cups Chicken Breasts cooked, cubed
  • 1 1/2 tsp Salt
  • 1/2 tsp Freshly Ground Black Peppercorn
  • 1/2 tsp Celery Salt
  • 1 tsp Rosemary, Dried
  • 1 tsp Parsley, Dried
  • 2 cups Heavy Whipping Cream

Instructions

  • Melt the coconut oil in a large pot over medium heat.
  • Stir in onion, celery, carrots, and sauté for 5-7 minutes until tender.
  • Add mushrooms and sauté for an additional 3-4 minutes.
  • Add flour and stir well.
  • Pour in chicken broth. Stir constantly.
  • Bring to a boil. Then reduce heat to low and let simmer. Continue to stir while simmering for 5-6 minutes until slightly thickened.
  • Add chicken, rice, and seasonings. Heat the ingredients through.
  • Pour in the heavy whipping cream.
  • Simmer gently (don't boil) for 30-60 minutes, stirring occasionally.

Notes

NOTES:
  • Arrowroot flour is used to keep this recipe gluten free.  The 1/3 cup of arrowroot flower could be substituted by 1/2 cup regular flower.
  • Coconut oil could be substituted 1 to 1 by butter.