Dairy-Free Creamy Chicken + Wild Rice Soup

It’s time to cozy up to another delicious bowl of soup. This Dairy-Free Creamy Chicken + Wild Rice Soup is absolutely perfect to use up leftover turkey from Thanksgiving. I love saving all of the bones/carcass from the turkey and making homemade bone broth after Thanksgiving. Using that as the base of this soup + the diced leftover turkey is quite lovely. 

However, if it’s not Thanksgiving season and you still want this soup–have no fear! You can use store-bought broth and rotisserie chicken instead! Regardless, this soup is absolutely phenomenal and all made in one pot. I let the rice cook directly in the soup and once the rice is tender, I thicken it with a dairy-free creamer and arrowroot starch slurry. 

The end result of this Dairy-Free Creamy Chicken + Wild Rice Soup is a comforting bowl of creamy, hearty and healthy soup. It’s one that the whole family will adore and I can’t wait for you to try it for yourselves!

Find more soup + stew recipes here.

Creamy Chicken and Wild Rice Soup

Serves: 6 people

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5 from 2 votes

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Ingredients

• 2 tbsp extra virgin olive oil
• 1 cup yellow onion, finely diced
• 1 cup carrot, diced small
• 1 cup celery, diced small
• 4 cloves garlic, minced
• 1 tsp kosher salt, or more to taste
• 1/2 tsp freshly cracked black pepper, or more to taste
• 8 cups low-sodium chicken broth (or homemade turkey stock)
• 2 bay leaves
• 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
• 1/2 tsp dried rosemary (or 1/2 tsp freshly chopped rosemary leaves)
• 1/2 tsp dried oregano
• dash of cayenne pepper, optional
• 1 cup uncooked wild rice
• 2 cups cooked, diced chicken or turkey you can use rotisserie chicken
• 3/4 cup Nutpods Dairy-Free Original Creamer you can use heavy creamer here
• 2 tbsp arrowroot starch
• 2 tbsp lemon juice or the juice of 1 lemon

Instructions

• Heat oil in a large pot or dutch oven over medium heat. When hot, add the onion, carrot, celery, garlic, salt and pepper. Cook, stirring, until the veggies are just tender, about 5 minutes.
• Add the broth, bay leaves, thyme, rosemary, oregano and cayenne. Stir to combine and increase heat so that it comes to a boil.
• Once the soup is boiling, reduce the heat to a low simmer over low heat. Add the diced chicken (or turkey) and the uncooked wild rice. Cover and cook until the rice is tender, about 45 minutes. *see note below
• After the rice is tender, uncover the soup and increase the heat so that is it simmering more vigorously, but not boiling (about medium heat).
• In a small bowl, combine the dairy-free creamer and arrowroot flour and whisk until arrowroot has dissolved in the creamer.
• While slowly stirring the soup, slowly pour in the creamer/arrowroot mixture until it is well combined in the soup. Continue to cook the soup, uncovered and simmering, stirring often until it has thickened, 5 to 10 more minutes.
• Stir in the lemon juice, serve and enjoy!

Notes

The rice cook time may vary depending on the type of wild rice you purchase. The back of my box said to cook the rice traditionally, it takes about 45 minutes. Check the back of your box and adjust cook time according to the package instructions.