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Gluten Free Creamy Chicken Wild Rice Soup & Dumplings
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5 from 1 vote

Gluten-Free Creamy Chicken Wild Rice Soup & Dumplings

This Creamy Chicken Wild Rice Soup is not only tasty, super satisfying, and Gluten-Free... it also has gluten-free dumplings. Big score!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Course: Main Course, Soup
Cuisine: American
Servings: 12 People
Calories: 772kcal
Author: Marie Porter



  • 2 tablespoon Olive oil
  • 1 Large onion chopped
  • 3.5-4 lbs Chicken breast chopped
  • 3 Garlic cloves pressed
  • 3 Carrots sliced
  • 5 Celery ribs sliced
  • 1 ½ cups Uncooked wild rice
  • 10 cups Chicken broth
  • 2 lbs Red potatoes chopped
  • ½ cup Butter
  • ½ cup Brown rice flour
  • 1 cup White wine
  • 3 cups Heavy cream
  • 1 tablespoon Dried savoury
  • Salt and pepper


  • 1 cup Light buckwheat flour
  • ¾ cup Millet flour
  • ¼ cup Potato flour
  • 1 tablespoon Parsley or savoury flakes
  • 2 teaspoon Tapioca starch
  • 3 teaspoon Baking Powder
  • 1 teaspoon Salt
  • cup Shortening or butter
  • 1 ¼ cup Milk or buttermilk



  • In a large, heavy pot, cook onions in olive oil until just starting to go translucent.
  • Add chicken breast, cook until outside browns slightly. .
  • Add garlic, carrots, and celery, cook for one minute. Add wild rice, broth, and potatoes, bring to a boil. Set a timer for 35 minutes
  • While soup is boiling, make your roux:
  • Melt butter in a medium sized pot. Stir in flour until smooth. Cook over medium or medium-high heat, stirring constantly, until it starts to turn slightly golden.
  • Add wine, whisk until smooth. Add cream, continue whisking until smooth. Turn heat down to lowest setting, keep warm, while making the dumplings:


  • In a medium sized bowl, mix together flours, parsley or savoury flakes, tapioca starch, baking powder,and salt.
  • Measure shortening/butter into the same bowl, and cut into the dry ingredients using a pastry cutter or fork(s). The idea is to work it in until it’s evenly distributed throughout, in very small pieces.
  • Add milk/buttermilk, stir just until dough comes together. Don’t over stir or beat it. If dough is too crumbly, add a small amount of extra milk. If the dough is sticky, add a small amount of flour.
  • When the timer goes off, add the roux mixture to the main soup pot, stirring to combine well.
  • Add savoury, season with salt and pepper to taste.
  • Drop rounded tablespoons worth of dough into boiling soup.
  • Cover and simmer for 15 minutes WITHOUT LIFTING THE LID.
  • Serve hot.


Calories: 772kcal | Carbohydrates: 55g | Protein: 39g | Fat: 44g | Saturated Fat: 22g | Cholesterol: 189mg | Sodium: 1319mg | Potassium: 1364mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3761IU | Vitamin C: 24mg | Calcium: 189mg | Iron: 3mg