Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Make It Now:
(Note: Be sure to cook your wild rice blend and chop all your veggies ahead of time.)
*Note: The white sauce will continue to get thicker the longer it sits, so it’s important to add it right away. Thin out the soup with more broth, if needed.
Freeze for Later: Cook and cool the soup completely. Freeze in a freezer bag or container, squeezing out all excess air and sealing tightly. Tip: You can also freeze soup in individual servings in 2-cup Souper Cubes, 2-cup Pyrex containers, or 16 ounce mason jars. Be sure to leave 1 inch of head room for expansion at the top of the jars or the glass may break in the freezer. I usually do this for my lunch and the kids’ lunchboxes.
To Prepare from Frozen: Thaw in the refrigerator. Warm over medium-low heat, stirring occasionally. Add 1-2 more cups of chicken broth if too thick.
Gluten-Free Version: Instead of wheat flour for the white sauce, use gluten-free 1:1 baking flour (like Bob’s Red Mill brand). I’ve tested this option and it works fine.
Can I Make This Dairy-Free? This probably won’t work well but you can try. I’ve tested it with plain almond milk instead of whole milk (but I did keep the butter for flavor and richness). The result was a thinner and less rich-tasting soup but still had good flavor. You could try using a plant-based “butter” in place of the butter, but I haven’t tested that option.
Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves.