{"id":31049,"date":"2026-02-21T14:54:00","date_gmt":"2026-02-21T19:54:00","guid":{"rendered":"https:\/\/beyondflourblog.com\/?p=31049"},"modified":"2026-02-21T14:54:58","modified_gmt":"2026-02-21T19:54:58","slug":"creamy-chicken-wild-rice-soup","status":"publish","type":"post","link":"https:\/\/beyondflourblog.com\/creamy-chicken-wild-rice-soup\/","title":{"rendered":"Creamy Chicken Wild Rice Soup"},"content":{"rendered":"

This Creamy Chicken Wild Rice Soup is not only tasty, super satisfying, and gluten-free... it also has gluten-free dumplings! The perfect cold weather soup!\t<\/p>\n

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, and updated (with new photos and more!) on 2\/21\/2026.<\/i><\/p>\n

\"A<\/p>\n

This creamy chicken soup is something I\u2019ve been making for a LOOOONG time, with minor variations along the way.<\/p>\n

It actually started off as a turkey soup - my favourite way to use up a carcass, after Thanksgiving dinner. I\u2019ll still make this delicious soup with turkey when I have some, but chicken happens FAR more often. <\/p>\n

Anyway - way back when - it started with regular dumplings, the way my gramma used to make them - very similar to her Baking Powder Biscuits<\/a> dough, but with some parsley added. <\/p>\n

Also? Full gluten. You know, back in the days before my body decided that gluten was evil!<\/p>\n

I eventually re-worked it to be an entirely gluten free chicken wild rice soup recipe, and it was first published in my first gluten-free cookbook, Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking<\/a>. <\/div>\n

The whole time - in every form - this creamy soup is definitely a favourite at our house. It\u2019s rich, thick, hearty, and basically the ultimate comfort food.<\/p>\n

The way I do the thickening - using a browned roux - adds a lovely nutty flavor, that goes PERFECTLY with the savory flavor of the wild rice.<\/p>\n

It\u2019s also super customizable, even beyond the choice of poultry (which I\u2019ll get more into, in a minute!).<\/p>\n

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. <\/p>\n

Whichever way you make it, I hope you enjoy this Gluten-Free Creamy Chicken Wild Rice Soup & Dumplings recipe! IMHO, it\u2019s among my best soup recipes ever.<\/p><\/div>\n

\"A<\/p>\n

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Ingredients<\/h2>\n

This hearty soup has a pretty long list of ingredients, but they\u2019re mostly pretty simple ingredients. You shouldn\u2019t have any difficulty finding what you need in most major grocery stores - for the most part.<\/p>\n

As always, I have some ingredient notes for you:<\/p>\n

Boneless Skinless Chicken Breast<\/h4>\n

While the recipe was originally designed to be used with fresh chicken breast - for speed and ease - a great shortcut is to make this with leftover chicken or turkey.<\/p>\n

You\u2019ll want to aim for the same amount of meat - 3.5 lbs - but you can really use whatever makes sense - roasted turkey leftovers, Shredded Chicken<\/a>. <\/p>\n

You can even use the meat from a rotisserie chicken... or two.<\/p>\n

Whichever way you go, you\u2019ll want to skip the initial browning of the meat, and simply toss in chopped up pre-cooked meat with the wild rice, broth, and potatoes. <\/p>\n

All that said... you can swap in chopped up boneless skinless chicken thighs in place of the chicken breast, as another option.<\/p><\/div>\n

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Gluten Free Flours<\/h4>\n

This recipe uses a few different gluten free flours, to achieve the best results.<\/p>\n

First of all, I use Brown Rice Flour<\/a> in the roux I use to thicken the soup. <\/p>\n

White Rice Flour<\/a> is the best substitute for this use.<\/p>\n

Then, we have the flours and starches used in the gluten-free dumplings: <\/p>\n

Light Buckwheat Flour<\/a>, Sorghum Flour<\/a>, and Tapioca Starch<\/a> \/ Tapioca Flour<\/a>.<\/p>\n

Because gluten free flours all have different flavours, properties, and ability to take up moisture, I do NOT recommend substituting anything else for these flours.<\/p><\/div>\n

As a note, though: The flour mixture I used in the original version of this recipe was:<\/p>\n

1 cup Light Buckwheat Flour<\/a>
\n \u00be cup Millet Flour<\/a>
\n\u00bc cup Potato Flour (NOT Potato Starch!)
\n2 teaspoon Tapioca Starch<\/a> \/ Tapioca Flour<\/a><\/p>\n

I have since simplified that to swap out the millet and potato flours, in favour of sorghum flour. I just don\u2019t use the other two very often, but sorghum is a staple in my house.<\/p>\n

I\u2019m including it here for anyone who loved the original!<\/p><\/div>\n

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Wild Rice<\/h4>\n

This recipe uses 1 \u00bd cups uncooked wild rice. <\/p>\n

Regular rice and brown rices each have different cooking time and liquid uptake, so keep that in mind if you\u2019re looking to sub them, or something like a wild rice blend.<\/p>\n

Check the directions on your choice of rice, and adjust the rice cooking step if necessary.<\/p>\n

Chicken Broth<\/h4>\n

You can store bought chicken stock or homemade stock. If using store bought, I recommend going with a low sodium variety, to give you more control over the flavour.<\/p>\n

I\u2019ll usually use cartons of bone broth, for ease... but when I have a few chicken carcasses on hand? You really can\u2019t beat homemade stock.<\/p>\n

IMHO it\u2019s the best part of buying rotisserie chickens!<\/p><\/div>\n

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Dairy<\/h4>\n

This recipe uses a fair bit of heavy cream in the soup, then some milk (or buttermilk!) in the dumplings. There\u2019s also butter in the roux, and some kind of fat in the dumplings.<\/p>\n

If you need to cut the fat (and cost!), you can use whole milk - or even skim milk - in the soup and\/or dumplings, you\u2019ll just loose some of the richness in the soup.<\/p>\n

If you need to cut the dairy out entirely, you can use unsweetened almond milk in both soup and dumplings. The only thing to keep in mind is that - once again - you\u2019ll lose a bit of the thickness\/richness. It\u2019s still an awesome soup - we\u2019ve made it with almond milk often.<\/p>\n

Then in terms of that butter in the roux, I\u2019ll usually use unsalted, to give more control over the salt level. If you need a non-dairy alternative, you can use lard, vegetable oil, or even rendered bacon fat.<\/p>\n

Finally, the fat in the dumplings can either be butter, shortening, lard, or rendered bacon fat.<\/p><\/div>\n

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Dry White Wine<\/h4>\n

I use a cup of dry white wine in this recipe, to bring a bit of complexity. The alcohol itself cooks off, but if you want to skip the wine altogether, that\u2019s fine too.<\/p>\n

In that case, use an extra cup of chicken broth, plus a tablespoon of lemon juice.<\/p>\n

Dried Herbs<\/h4>\n

I use 1 tablespoon Dried Summer Savoury in the soup itself (sometimes I\u2019ll add more - I tend to measure by the handful at times!), and then another tablespoon of parsley flakes in the dumplings.<\/p>\n

If you want to use fresh herbs in either usage, use \u00bc cup chopped, instead of 1 Tbsp.<\/p>\n

If summer savoury isn\u2019t your thing, you can season with whatever herbs you like with roasted chicken, to taste. A little sage or poultry seasoning, maybe a little fresh thyme - the soup is a great canvass for whatever herb profile you like!<\/p><\/div>\n

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Everything Else<\/h4>\n

Rounding out this recipe, you will need:<\/p>\n

Ground Black Pepper
\nUnsalted Butter
\nBaking Powder
\nGarlic Cloves
\nRed Potatoes
\nLarge Onion
\nOlive Oil
\nCarrots
\nCelery
\nSalt<\/p>\n

... I just don\u2019t have anything else to add, as far as these last few ingredients go. Pretty basic stuff!<\/p><\/div>\n

\"A<\/p>\n