A Cozy Recipe to Know

I want to tell you about a warm, comforting dish. It’s called Chicken and Wild Rice Soup. It’s creamy. It’s hearty. Yet, it’s free of dairy, gluten, egg, soy, and nuts. It’s perfect if you cook for people with allergies. Plus, it feels homey and rich. You’ll love how the wild rice adds a bit of chew. Meanwhile, tender chicken soaks in the broth. It tastes like a hug in a bowl. So let’s dive in.

A Little History

This soup has roots in North American comfort food. Wild rice is native to the Great Lakes. It was harvested by Indigenous people long ago. Plus, chicken and rice soups became staples during cold winters. They offered warmth and nutrition. Over time, cooks blended wild rice into creamy broths. They added chicken, vegetables, and seasonings. Today, modern cooks remake it to fit allergies and diets. As a result, this version is gluten-free and dairy-free. Yet, it still tastes rich and satisfying. So we honor tradition while keeping it inclusive. That’s true comfort.

Ingredients (No Measurements Here)

Chicken (breasts or thighs)
Wild rice blend (or plain wild rice)
Onion
Carrot
Celery
Garlic
Mushrooms (optional)
Chicken broth (allergy-friendly)
Dairy-free milk or cream
Dairy-free butter or oil (olive oil, ghee)
Gluten-free corn starch
Spices: bay leaf, rosemary (or poultry seasoning), salt, pepper
mushrooms

Possible substitutions
Swap chicken thighs for breasts or shredded rotisserie chicken.
Use brown or white rice if you can’t find wild rice — just watch cooking time.
Use olive oil instead of dairy-free butter.

How to Make It

Prep the rice
Rinse the wild rice so it’s nice and clean. Set it aside.
Sauté aromatics
Heat oil or butter in a large pot. Add onion, carrot, celery, garlic. Cook until soft.
Cook chicken
Add chicken pieces. Brown lightly. Then pour in broth. Add bay leaf and herbs.
Simmer the rice
Stir in wild rice. Bring to boil. Then reduce heat to low. Cover and simmer until rice is tender (about 45 minutes).
Make the cream sauce
In a smaller pan, melt dairy-free butter. Whisk in gluten-free flour until a paste forms. Slowly whisk in dairy-free milk or creamer until sauce thickens.
Combine
Stir the sauce into the soup. Add mushrooms now, if using. Heat gently until everything melds.
Finish with flavor
Add a splash of lemon juice. Season with salt and pepper. Taste and adjust.
Serve and enjoy
Dish into bowls. Garnish with fresh parsley, if you like. Serve with bread or salad on the side.

Why this works? You build layers of flavor. First the aromatics. Then the herbs. Then the rice absorbs broth. The cream sauce ties it all together. Finally, lemon makes it shine. It all comes together in one warm, satisfying dish. Plus, it’s freezer-friendly. So you can make it ahead.

FAQ: Your Questions Answered

Can I make it in a slow cooker?
Yes. Add everything but the cream sauce into the cooker. Cook on low for 6–8 hours. Then whisk in the sauce near the end.

What if I don’t have dairy-free milk?
You can use full-fat coconut milk. Or more broth and skip the cream sauce. It will still be tasty.

Can I use leftover chicken or turkey?
Absolutely. Leftover meat works well. Just shred it and stir it in near the end.

Is there gluten in this soup?
No, if you choose gluten-free broth and flour. Always check labels. Many broths, bouillons, and flours may contain wheat.

How long does it last?
In the fridge, up to 4 days. In the freezer, 2–3 months. Reheat slowly to keep the creamy texture intact.

Can I skip mushrooms?
Yes. Mushrooms add earthiness. But the soup is still great without them. Or you can swap in spinach or zucchini.

Final Thoughts

This soup is simple. Yet, it delivers big on flavor. Also, it respects dietary needs. It uses familiar herbs. It offers creamy satisfaction. It warms you up on chilly days. Also, it’s easy to adapt. Altogether, it shows how allergy-friendly food can still feel rich.

So go ahead. Try it this week. Make a pot. Enjoy it for dinner. Save some for lunch. Or freeze a portion for later. You’ll feel cozy. You’ll feel nourished. Best of all, you’ll have created something inclusive. Something delicious.

I hope this inspires you. If you try it, I’d love to know. Did you add mushrooms or keep it plain? Did you make it in a slow cooker or on the stove? Leave a comment. Share your twist. Enjoy every spoonful.

Happy cooking!