This post is all about a Gluten Free and Dairy Free version of Chicken Wild Rice Soup. Traditionally, this soup has a dairy and flour thickening base, however, with new food needs, using Oat Milk and Gluten Free flour combine to provide a delicious and healthy dinner idea.

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Published August 28, 2023
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This post is all about how to cook a Gluten Free and Dairy Free Chicken Wild Rice Soup using a Crockpot. There are tips and tricks mentioned, as well as some favorite tools to use while cooking this soup. Additionally, alternative cooking methods are used instead of a Crockpot.

Alternative Cooking Method

Not everyone loves using Crockpots. I get that. So, as an alternative cooking method for this Chicken Wild Rice Soup, here is how to cook it without a Crockpot.

There are two separate pots you can choose to use to make this alternatively on the stove.
The first is a 6-Quart Dutch Oven, which I would recommend as it is heavy-bottomed and will help to evenly cook the soup.
The second is a traditional 6-Quart stock pot.

Cook the soup on the stovetop

Place a Dutch Oven OR 6-Quart pot on the stove and heat to Medium.
Add 1 Tablespoon Oil and warm.
To the pot on the stove, add the chicken breasts OR boneless skinless chicken thighs.
In a sink colander, rinse the carrots and celery, then set on a cutting board.
Use a vegetable peeler to peel the carrots, cut the ends off, then dice the carrots.
Add the diced carrots and diced celery to the Dutch Oven on top of the chicken.
On the cutting board, dice the onion and then add it to the Dutch Oven.
Mince the garlic cloves and add them to the vegetables in the Dutch Oven.
To the pot, measure and then add the 1 tsp Thyme, 2 tsp Salt, 1/2 tsp Pepper, 2 bay leaves, and add them all to the pot.
Measure and then add the 6 cups stock to the Dutch Oven.
Measure and then add 2 cups water to the Dutch Oven.
Add 1 tsp Rosemary OR 1 sprig of Rosemary to the liquid. Stir gently, then cover and set the temperature to HIGH for 4-5 hours or LOW for 7-8 hours.
In the last 30 minutes, remove the chicken and shred on a heat-safe plate. Replace the shredded chicken to the Dutch Oven.
Remove the bay leaves and discard.

Make the thickener

In a medium saucepan, heat the 1/4 cup Oil. Then add the 1/2 cup Gluten Free flour and mix well to combine.
Add the 1 cup Oat Milk to the flour mixture, whisking well and heat through while thickening.
Add the Oat Milk thickener to the soup in the Dutch Oven, stir well, then cook until done.
The time may vary depending on the stove verses using a Crockpot.
Make sure you cook the chicken thoroughly.

No need for food restrictions?

An additional method to cook this Chicken Wild Rice Soup is to NOT make it Gluten Free or Dairy Free.
For another alternative way to cook this recipe, below is how to cook this dinner recipe without these restrictions.

To the Crock-Pot, add the chicken breasts OR boneless skinless chicken thighs.
In a sink colander, rinse the carrots and celery, then set on a cutting board.
Use a vegetable peeler to peel the carrots, cut the ends off, then dice the carrots.
Add the diced carrots and diced celery to the Crockpot on top of the chicken.
On the cutting board, dice the onion and then add it to the Crockpot.
Mince the garlic cloves and add them to the vegetables in the Crockpot.
To the pot, measure and then add the 1 tsp Thyme, 2 tsp Salt, 1/2 tsp Pepper, 2 bay leaves, and add them all to the Crockpot.
Measure and then add the 6 cups stock to the Crockpot.
Measure and then add 2 cups water to the Crockpot.
Add 1 tsp Rosemary OR 1 sprig of Rosemary to the liquid. Stir gently, then cover and set the temperature to HIGH for 4 to 5 hours or LOW for 7 to 8 hours.
In the last 30 minutes, remove the chicken and shred on a heat-safe plate. Replace the shredded chicken to the Crockpot.
Remove the bay leaves and discard.

Make the thickener

In a medium saucepan, heat the 1/4 cup Oil. Then add the 1/2 cup flour and mix well to combine.
Add the 1 cup Milk to the flour mixture, whisking well and heat through while thickening.
Add the Milk thickener to the soup in the Crockpot, stir well, then cook until done.
The time may vary depending on the stove verses using a Crockpot.
Make sure you cook the chicken thoroughly.

Recipe for Chicken Wild Rice Soup

Ingredients

1 pound Chicken Breast OR Boneless Skinless Thighs
3/4 cup Carrots
3/4 cup Celery
1 Onion, diced
5 Garlic Cloves, minced
1 tsp Thyme
1/2 tsp Pepper
2 tsp Salt
2 Bay Leaves
6 cups Chicken Stock
1 cup Wild Rice Blend
2 cups Water
1 stalk Rosemary OR 1 tsp chopped

Thickening Sauce Ingredients

1/4 cup Oil
1/2 cup Gluten Free Flour
1 cup Oat Milk OR Almond Milk, Coconut Milk, Cashew Milk

Directions for Chicken Wild Rice Soup

Place the chicken thighs OR chicken breast into the basin of a Crockpot. As the soup will be cooking for 4 to 5 hours on HIGH or 7 to 8 hours on LOW, there is no need to pre-cook the chicken.

By using boneless skinless thighs, it gives the chicken plenty of grace while cooking. We have loved using thighs instead of breasts, as breasts can often get overcooked easily and then taste dry. No one likes a dry chicken breast – at least not any of our kids.

In a sink colander, rinse the carrots and celery, then set on a cutting board. Using this amazing sink colander from Makerstep that expands over the sink basin, helps the vegetables stay off the dirty sink. Especially when you just washed your hands from touching raw chicken.

Not only is it stainless steel, but it also is dishwasher safe and expands to fit most sinks. This, over all the things in the kitchen, is used EVERY day. No joke. Check it out by clicking HERE to see it on Amazon.

Use a vegetable peeler to peel the carrots, cut the ends off, then dice the carrots. Cut the tops and bottoms off of the celery, cut the stalk in half lengthwise, then thinly slice the celery. Add the diced carrots and diced celery to the Crockpot on top of the chicken.

On the cutting board, cut the ends off and remove the skins, then dice the onion and add it to the Crockpot on top of the carrots and celery.

On the cutting board, peel, smash then mince the garlic cloves and add them to the vegetables in the Crockpot.

To the Crockpot, measure and then add the 1 tsp Thyme, 2 tsp Salt, 1/2 tsp Pepper, 2 bay leaves, and add them all to the vegetables.

Measure and then add the 6 cups stock to the Crockpot. This Bone Broth was Gluten Free at our local ALDI. How exciting is that?! As most of these containers are only 4 cups, supplement it with an extra 2 cups of water if desired, or add more stock if you have it on-hand.

Measure and then add 2 additional cups water to the Crockpot.

Add 1 tsp Rosemary OR 1 sprig of Rosemary to the liquid. Stir gently, then cover and set the temperature to HIGH for 4 to 5 hours or LOW for 7 to 8 hours.

In the last 30 minutes, remove the chicken and shred on a heat-safe plate. Replace the shredded chicken to the Crockpot.

Remove the bay leaves and rosemary sprig, then discard.

Make the Thickener

In a medium saucepan, heat the 1/4 cup Oil. Then add the 1/2 cup Gluten Free flour and mix well to combine.

I am only new in this Gluten Free journey and recently found this Bob’s Red Mill 1 to 1 Gluten Free flour at a local grocery store. It is a blend of Gluten Free flours that combine to form the best replacement for traditional flour.

Add the 1 cup Oat Milk to the flour mixture, whisking well and heat through while thickening.

Add the Oat Milk thickener to the soup in the Crockpot, stir well, then cook until done.
Remove the Crockpot basin from the outer cooker shell, then let the Chicken Wild Rice Soup rest for 5 minutes before serving.

This post was all about this recipe for Chicken Wild Rice Soup. Learning to make new recipes that are both Gluten-Free and Dairy-Free has been a fun journey and I am excited to bring you along. I hope you enjoyed this recipe and will try it for yourself. It is creamy, packed with flavor and OH-SO delicious.
~Monica

This post was all about how to make the most delicious Chicken Wild Rice Soup that is healthy, Gluten Free, Dairy Free and SO easy to make. Made with either chicken thighs or chicken breast for a hearty soup.
~Monica

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