Chicken, Vegetable, & Wild Rice Soup

Chicken, Vegetable, and Wild Rice Soup | The Gluten-Free Homemaker

Those of you who have been cooking for a long time, already know this, but I often remind myself that all kinds of people read this blog, and some of the simplest cooking ideas took me years to discover.

Most of us enjoy having short cuts when it comes to fixing dinner, at least some nights.  One of those shortcuts is to use leftovers from one meal to make a new meal.  It’s economical, and it saves time.  One of the easiest ways to do that is to put leftovers into a soup.  In this case, on the first night I roasted a whole chicken and cooked enough wild rice that I would have leftovers.  I didn’t cook extra veggies.  After dinner,  I used the chicken to make stock in my pressure cooker.  If you don’t have homemade stock you can buy it.  Remember to read the ingredients and look for gluten.  Pacific is brand I like to use when I don’t have homemade.

The second night, the veggies were the only thing that needed a little work, and they didn’t take long.  You could serve this soup with French bread rolls or drop biscuits.

Chicken, Vegetable, & Wild Rice Soup
Recipe type: Soup
  • 4 cups chicken broth
  • 3 cups water
  • 3 large carrots, peeled
  • 3 small zucchini, washed and cut
  • 1 small onion, chopped
  • 2 cups cooked chicken, cut in pieces
  • 1 teaspoon dried basil
  • 1 Tablespoon olive oil
  • 2 cups cooked wild rice
  • salt & pepper to taste
  1. Saute the copped onion in the olive oil in the bottom of your soup pot.
  2. Slice the carrots and add all ingredients to the pot.
  3. Heat to boiling and simmer until the vegetables are cooked.
Pressure Cooker:
  1. Heat the broth and water to boiling in the pressure cooker.
  2. Add the whole carrots, onion, and chicken.
  3. Bring to high pressure and cook for 3 minutes. Use the cold water release method.
  4. In a separate pot, steam the zucchini until just tender.
  5. Remove the lid from the pressure cooker. Remove the carrots and slice them. Stir in the carrots, zucchini, wild rice, basil, oil, salt and pepper.
  6. Add the wild rice, salt, and pepper and stir.


This post is linked to Slightly Indulgent Tuesdays and Tasty Tuesday.

About Linda Etherton

I have been gluten free since 2000 when I was diagnosed with celiac disease. I am convinced that gluten-free food can and should be delicious. Through sharing recipes, menu plans, and information, I hope to help others enjoy a happy gluten-free life.
Connect with Linda online: Facebook | Google+ | Twitter


  1. gfe--gluten free easily says:

    That soup looks fabulous, Linda. Perfect for this chilly day. Mr. GFE loves wild rice so I'll definitely make this in the future. A roasted chicken inevitably leads to some type of soup in my house. Sometimes the chicken gets stashed in the freezer and reappears for stock, but it always becomes some form of soup.


  2. Linda –

    I made chicken soup last night, and it's becoming a staple for me. Your recipe sounds a lot faster and easier than mine! I should really get a pressure cooker. Your broth looks great. Thanks for the recipe!

  3. Sarena Shasteen - The Non-Dairy Queen says:

    I am in a soup mood tonight too! The boys are having breaded chicken and mac and cheese…so I need to come up with something. Yours sounds delicious!

  4. Tasty Eats At Home says:

    I sometimes forget to post the simple things I do in the kitchen too. This soup is something I'd enjoy for lunch any day of the week.

  5. I Am Gluten Free says:

    Don't you just love the pressure cooker? I am constantly amazed at what a time-saver it is, and also at how many years I cooked without it before discovering how wonderful it is!

  6. This looks wonderful! I love the extra veggies – I could go for a bowl right now!

  7. Shari Hegland says:

    This was perfect for fall soup weather! Next time, I think I will try sauteeing the onions first, along with some mushrooms and garlic, to give it more full flavor.

    • I’m curious. Did you cook it in a pressure cooker?

      • Shari Hegland says:

        I did it on the stovetop. I don’t have a pressure cooker and have never used one.

        • I have only cooked it in the pressure cooker. I think I will adjust the stove top instructions to include sauteeing the onions first. That’s a good idea, and thanks for sharing it. Also, I’m sure garlic and mushrooms are a great addition. I’m not sure why I didn’t put garlic in it, but I am sure I left the mushrooms out because of my husband. :)

  8. Shonda says:

    How do you cook the wild rice? I don’t use it because I don’t know how to cook it by itself.

    • Hi Shonda. I almost always cook rice in my pressure cooker. :) I believe you would cook it the same as brown rice which takes about 45 minutes. I’m sure there are simple directions on the package. You could also substitute another type of rice for the wild rice in this recipe.

  9. I made this two weeks ago, but used gluten free elbow pasta. Instead of rice. It was to-die-for! Next time, I will make a double batch!

If you have a question about a recipe (especially substitutions and nutritional information), please read my FAQ page before asking the question in a comment.

Speak Your Mind


Rate this recipe:  

Gluten-Free Products on Amazon Help support this site (at no additional cost to you) and start your purchase here.

Amazon affiliate link

Enter your Email for free updates.


Custom Search