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  • Jefferson Adams

    Gluten-Free Wild Rice and Chicken Soup

    Jefferson Adams
    0
    Reviewed and edited by a celiac disease expert.

      This gluten-free wild rice and chicken soup is easy to make and goes great as an appetizer, or as an entrée. It works paired with a salad and some good gluten-free bread, or paired with a half a sandwich for a great lunch.


    Image: CC--stu spivack
    Caption: Image: CC--stu spivack

    Celiac.com 11/17/2018 - This soup works great as a dinner starter. It also works great as a full meal when paired with a salad and some good gluten-free bread. Pair it with half a sandwich for a great lunch. The recipe works great if you happen to have leftover chicken in the fridge. If not, you can use rotisserie chicken or leftover holiday turkey.

    Ingredients:

    • 2½ cups chopped cooked chicken
    • 5 cups chicken broth
    • 5 cups water
    • 1 cup cream
    • 1 medium onion, chopped
    • 2 cups sliced fresh mushrooms
    • 1 cup coarsely shredded carrots
    • 1 cup sliced celery
    • One 6 - ounce package long grain and wild rice mix
    • 1 teaspoon salt
    • 2 teaspoons onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon dried parsley
    • 1 teaspoon Italian seasoning
    • Celery leaves, as desired



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    Directions:
    Sauté onions in a skillet over medium heat until translucent. 

    In 5- to 6-quart slow cooker, combine translucent onions, cooked chicken, mushrooms, carrot, celery, cream, rice mix, celery leaves, and the spices. 

    Note: Beware of the spice packet that come with the wild rice mix. Use it only if you are certain it is gluten-free. If you use the packet, omit the other spices. If not, use the spices listed. 

    Gradually stir in the chicken broth and the water.

    Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 

    Serve warm.

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  • About Me

    Jefferson Adams is Celiac.com's senior writer and Digital Content Director. He earned his B.A. and M.F.A. at Arizona State University, and has authored more than 2,500 articles on celiac disease. His coursework includes studies in science, scientific methodology, biology, anatomy, medicine, logic, and advanced research. He previously served as SF Health News Examiner for Examiner.com, and devised health and medical content for Sharecare.com. Jefferson has spoken about celiac disease to the media, including an appearance on the KQED radio show Forum, and is the editor of the book "Cereal Killers" by Scott Adams and Ron Hoggan, Ed.D.


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