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Creamy Chicken Wild Rice Soup (Gluten-Free)

This delicious Creamy Chicken Wild Rice Soup recipe is gluten-free so everyone can enjoy a heaping bowl of this comforting soup. Here are the simple panty ingredients to use.

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This Creamy Chicken Wild Rice Soup is gluten-free

Creamy Chicken Wild Rice Soup

Years ago, a group of us started doing regular lunch dates at local restaurants close to work. We’d meet for much-needed cathartic community exhaling. And soup. We were diligent about loading up on hot, comforting bowls of soup. Sometimes these Chewy Chocolate Chip Cookies were involved.

Everyone’s favorite soup of choice was always the Creamy Chicken Wild Rice Soup.

The world has changed since those lunch-group years, but one thing has stayed the same: everyone is still crazy for creamy chicken wild rice soup.

These days, we make this comforting soup at home whenever the craving hits. If gluten-free eaters are involved in our soup party, this recipe is here to deliver. Because nobody should have to sit out this ultra-satisfying soup.

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Simple pantry ingredients take this chicken and wild rice soup over the top

Key Pantry Ingredients for amazing texture and flavor

  • Start out with really good chicken broth, preferably bone broth or your own homemade broth, for best flavor. A good quality bone broth can make a significant difference.
  • There is flexibility in the kind of mushrooms you can use; we love the versatility of fresh button mushrooms, but you can use your favorite variety.
  • A bit of chicken bouillon adds a powerful punch of flavor to the soup. We like Better Than Bouillon, as it’s made from chicken/chicken stock, and also has less sodium.
  • Cooked wild rice blend – any blend will work. Our favorite is Lundberg wild rice blend. It has a wonderfully hearty and nutty flavor.

time saving tips

  • If you don’t already frequently use rotisserie chicken in your cooking, it’s time to start. Buy cold rotisserie chicken from the store (often cheaper than hot chicken) and shred the meat. Shredded rotisserie chicken can be frozen airtight for up to several weeks. Use it in everything from 30-Minute Nacho Chicken Soup to Chicken Enchilada Casserole with Rice.
  • You can either chop fresh onion, carrots, and celery or you can use pre-cut mirepoix that’s often available at major grocery stores (a good option if you’re short on time.)

Thicken with Cornstarch instead of flour

One of the most popular ways to thicken soup is through the roux.

Flour and butter get whisked like nobody’s business in a hot pan and tossed into the soup for a bit of thickening magic. After exploring GF thickener alternatives, it was cornstarch that nailed it.

Gluten-free flour often has a grainy texture or flavor, but not so with cornstarch. Plus, you probably already have cornstarch in your kitchen.

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Serve creamy chicken wild rice soup with gluten-free bread or crackers

More to Cook and Eat

How do you add rice to soup without it getting mushy?

Add cooked rice at the end, just enough to heat through. You don’t want to cook it any longer than that, as it will start to break down if cooked too long. Wild rice is more forgiving and works well in soups.

Do you have to cook the rice before adding it to the soup?

Yes the rice must be cooked according to package instructions prior to adding to soup. If you try to add uncooked rice to soups, it will soak up all the liquid and will not result in the right texture.

What can I serve chicken wild rice soup with?

We love crusty breads and hearty crackers, including gluten-free options, to soak up all the goodness. This Strawberry Avocado Salad is a deliciously healthy sidekick, too.

Did you make this?

Please give us a rating and comment below. We love hearing from you!

A Pot of Creamy Chicken Soup

Creamy Chicken Wild Rice Soup (Gluten-Free)

5 from 14 ratings
This delicious Creamy Chicken Wild Rice Soup is made gluten-free so everyone can enjoy a heaping, ultra-comforting bowl.
Prep Time: 30 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Author: Amy Dong



  • In a large Dutch oven or heavy stockpot, combine 6 cups chicken broth, mushrooms, onion, celery, carrots, bouillon, black pepper, thyme, and garlic powder. Stir to combine well and bring to a boil. Reduce to simmer. Cover and simmer 30 minutes.
  • In a small saucepan, melt the butter on medium heat. Whisk in fully-dissolved cornstarch well, until smooth. Pour mixture into the stockpot of soup, stirring. Bring it back to a boil and stir for a few minutes or just until slightly thickened. Carefully whisk in the half and half and remaining 1 cup of broth.
  • Gently add in the cooked wild rice blend. Add the cooked shredded chicken. Simmer just to heat through and remove from heat after soup is heated through – don't keep cooking the rice or it will start to break down. Serve hot, with gluten-free bread or crackers. 


  • It’s essential that the cornstarch is fully dissolved prior to using in the recipe; any trace of undissolved cornstarch powder may result in lumpy bits. 
  • If you don’t have half and half available to you, you can use a mixture of heavy cream and milk. 
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition (per serving)

Calories: 383kcal | Carbohydrates: 52.9g | Protein: 24.8g | Fat: 8.8g | Saturated Fat: 4.3g | Cholesterol: 61.5mg | Sodium: 716.4mg | Fiber: 5g | Sugar: 6g
Course: Dinner, Main
Cuisine: American
Diet: Gluten Free
Method: Stovetop
5 from 14 votes (9 ratings without comment)

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    • Emily P.

    Hi! Two quick clarifications – is it 7 cups broth total (6 cups to start, with the last cup added at the end of step 2) or 8 cups total (7 cups to start, with the 8th added at the end of step 2)? Also, the instructions say to add milk, but I’m assuming this is the half and half. Is that correct?

      • Amy Dong

      Yes, it is 7 cups total. And yes, milk/heavy cream can be used in lieu of half and half. Updated in the recipe card – thank you!

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