Not Too Creamy Chicken Wild Rice Stew

Cozy Wild Rice Stew

As I blast Christmas music and instruct my kids in their cookie decorating, I am also gathering some of my favorite winter meals I like making for our family. When the temps plunge below zero, it is homemade soup and stew season. There’s nothing quite like a warm bowl of wild rice stew on a chilly day. This hearty, comforting dish is packed with tender chicken thighs, earthy wild rice, and plenty of vegetables, all simmered together in a rich, savory broth. Finished with fresh chives and a simple gluten-free roux, this stew is nourishing, filling, and perfect for slow evenings at home. I know a lot of wild rice soups are cream-based, but I find most of them too creamy for my taste, plus it seems most people I know these days cannot have dairy.

Ingredients

2½ lbs chicken thighs, boneless
1 cup wild rice, rinsed
1 medium onion, diced
3 cloves garlic, minced
3 tablespoons butter
3 tablespoons gluten-free flour (for the roux)
1/2 head celery, chopped
4 large carrots, sliced
fresh green beans cut to one inch lengths
1½ cups sliced button mushrooms
Salt, to taste
Black pepper, to taste
1 tablespoon dried rosemary
1 tablespoon rubbed sage
1/2 cup fresh chives, finely chopped

Instructions

Cook the chicken
Season the chicken thighs generously with salt and pepper. In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the chicken and sear until golden on both sides, about 4–5 minutes per side. Remove the chicken and set aside.
Sauté the vegetables
In the same pot, add the remaining butter. Stir in the onion, celery, and carrots, and green beans, cooking about 5 minutes. Chop the chicken thighs into bite sized pieces and add them back into the port. Stir in the garlic and cook for 30 seconds until fragrant.
Make the roux
Sprinkle the gluten-free flour over the vegetables and stir well to coat. Cook for 1–2 minutes to remove any raw flour taste, stirring constantly.
Build the stew
Slowly add water while stirring to create a smooth base. Add water until the water is about two inches higher than the chicken and vegetables. Add the wild rice. Bring to a gentle simmer.
Simmer until tender
Leave uncovered and simmer on low heat for about two hours, stirring occasionally, until the wild rice is tender. Add the mushrooms in the last 20 minutes.

Once it is all cooked, taste and add salt and pepper to taste. Ladle the stew into bowls and garnish with fresh chives and optional sour cream for those who like their wild rice stew more creamy.

Tips & Variations

For a creamier stew, add the sour cream or dairy-free alternative near the end of cooking.
Bone-in chicken thighs add extra depth of flavor if you have the time to simmer.
This stew stores well and tastes even better the next day.

Enjoy!