Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is not only tasty, super satisfying,and gluten-free... it also has gluten-free dumplings. Big score!

Note: This recipe was first posted on my original blog, Celebration Generation, on December 8, 2017. It was transferred over to this blog - existing comments and all - on 9/17/2021

This weekend, I'm finally getting around to doing belated American Thanksgiving.

We'd actually taken a trip up to Winnipeg a couple weeks ago, so didn't do anything really Thanksgiving-y at the time.

As with any time I roast a turkey, part of the grocery planning involves what do to with the leftovers. Generally, that involves me making bone broth off the carcass.

One of my favourite things to do with homemade broth is to make this soup. It was originally published in my first gluten-free cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking.

Gluten-Free Creamy Chicken Wild Rice Soup & Dumplings

This is definitely a favourite at our house - rich, thick, hearty, and one of the ultimate comfort foods.

While the recipe was originally designed to be used with fresh chicken breast - for speed and ease - it's easy to make this with leftover turkey. Skip the initial browning of the meat, and simply toss in chopped up roasted turkey breast leftovers with the wild rice, broth, and potatoes.

It's very customizable, even beyond choice of poultry. Sometimes I'll skip the dumplings, sometimes I'll add some parsnip with the carrots, and sometimes I'll toss a couple handfuls of frozen peas in, right near the end.

Whichever way you do it, enjoy the Gluten-Free Creamy Chicken Wild Rice Soup & Dumplings!

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5 from 1 vote

Gluten-Free Creamy Chicken Wild Rice Soup & Dumplings

This Creamy Chicken Wild Rice Soup is not only tasty, super satisfying, and Gluten-Free... it also has gluten-free dumplings. Big score!

Prep Time15 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 15 minutes mins

Course: Main Course, Soup

Cuisine: American

Servings: 12 People

Calories: 772kcal

Author: admin

Ingredients

Soup

• 2 tablespoon Olive oil
• 1 Large onion chopped
• 3.5-4 lbs Chicken breast chopped
• 3 Garlic cloves pressed
• 3 Carrots sliced
• 5 Celery ribs sliced
• 1 ½ cups Uncooked wild rice
• 10 cups Chicken broth
• 2 lbs Red potatoes chopped
• ½ cup Butter
• ½ cup Brown rice flour
• 1 cup White wine
• 3 cups Heavy cream
• 1 tablespoon Dried savoury
• Salt and pepper

Dumplings

• 1 cup Light buckwheat flour
• ¾ cup Millet flour
• ¼ cup Potato flour
• 1 tablespoon Parsley or savoury flakes
• 2 teaspoon Tapioca Starch/Flour
• 3 teaspoon Baking Powder
• 1 teaspoon Salt
• ⅓ cup Shortening or butter
• 1 ¼ cup Milk or buttermilk

Instructions

Soup

• In a large, heavy pot, cook onions in olive oil until just starting to go translucent.
• Add chicken breast, cook until outside browns slightly. .
• Add garlic, carrots, and celery, cook for one minute. Add wild rice, broth, and potatoes, bring to a boil. Set a timer for 35 minutes
• While soup is boiling, make your roux:
• Melt butter in a medium sized pot. Stir in flour until smooth. Cook over medium or medium-high heat, stirring constantly, until it starts to turn slightly golden.
• Add wine, whisk until smooth. Add cream, continue whisking until smooth. Turn heat down to lowest setting, keep warm, while making the dumplings:

Dumplings

• In a medium sized bowl, mix together flours, parsley or savoury flakes, tapioca starch, baking powder,and salt.
• Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
• Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.
• When the timer goes off, add the roux mixture to the main soup pot, stirring to combine well.
• Add savoury, season with salt and pepper to taste.
• Drop rounded tablespoons worth of dough into boiling soup.
• Cover and simmer for 15 minutes WITHOUT LIFTING THE LID.
• Serve hot.

Nutrition

Calories: 772kcal | Carbohydrates: 55g | Protein: 39g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 1319mg | Potassium: 1364mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3761IU | Vitamin C: 24mg | Calcium: 189mg | Iron: 3mg

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