Gluten-Free Creamy Chicken Wild Rice Soup with Dumplings

A bowl of gluten free chicken wild rice soup with gluten free dumplings.

5 from 1 vote

Gluten-Free Creamy Chicken Wild Rice Soup with Dumplings

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

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course, Soup

Cuisine: Canadian

Diet:

Servings: Servings

Calories: 745kcal

Author: admin

Equipment

1 Large pot

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 See post for substitutions
3 cups Heavy Cream
1 tablespoon Dried Savoury
Salt and Pepper

Dumplings

1 ¼ cup Light Buckwheat Flour
¾ cup Sorghum Flour
1 tablespoon Parsley Flakes or Dried Savoury
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.
Once the 15 minutes are up, remove the lid and serve your soup!

Leftovers

Once soup has cooled to almost room temperature, you can store leftovers in an airtight container in the fridge for up to 4 days.
We like to portion the soup and dumplings out into individual storage bowls, for easier reheating and serving.

Notes

Note: The flour mixture I used in the original version of this recipe was:

1 cup Light buckwheat flour
¾ cup Millet flour
¼ cup Potato flour
2 teaspoon Tapioca Starch/Flour

I have since simplified that to swap out the millet and potato flours, in favour of sorghum flour. I just don’t use the other two very often, but sorghum is a staple in my house.

I’m including it here for anyone who loved the original - all other ingredients and measurements remain the same.

Nutrition