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It’s that time of year when we all want to to cozy up to another delicious bowl of soup, and this Dairy-Free Creamy Chicken and Wild Rice Soup is a fantastic choice!
This soup is absolutely phenomenal, creamy while still being dairy-free, 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 flavor in this soup is ultra-comforting, making this a recipe your whole family will love!
Ingredients:
- Extra Virgin Olive Oil
- Yellow Onion
- Carrot
- Celery
- Garlic
- Kosher Salt
- Cracked Black Pepper
- Low-Sodium Chicken Broth or sub homemade turkey stock if preferred
- Bay Leaves
- Dried Thyme
- Dried Rosemary
- Dried Oregano
- Cayenne Pepper optional
- Uncooked Wild Rice
- Cooked, Diced Chicken or Turkey you can use rotisserie chicken
- Unsweetened Coconut Milk you can use heavy creamer here if preferred
- Arrowroot Starch
- Lemon Juice
Step-by-step:
step one: sauté the veggies
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.
step two: add broth and spices
Add the broth, bay leaves, thyme, rosemary, oregano and cayenne. Stir to combine and increase heat so that it comes to a boil.
step three: simmer the soup
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
step four: increase the heat
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).
step five: make the arrowroot starch slurry
In a small bowl, combine the dairy-free creamer and arrowroot flour and whisk until arrowroot has dissolved in the creamer.
Step six: thicken the soup
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.
step seven: finish and serve!
Stir in the lemon juice, serve, and enjoy!
Recipe FAQs:
Absolutely! I have detailed recommendations for freezing in the “notes” section of the recipe. It is important to know, though, that the rice does drink up tons of the broth so when you thaw and reheat- you’ll need to add more broth to soup it up!
You sure can! I recommend heavy cream or whole milk to maintain that creamy consistency.
The end result of this Dairy-Free Creamy Chicken and 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! Let me know what you think!
Looking for more great soup recipes? Try these!
Ginger-Scallion Chicken and Rice Soup
Creamy Chicken and Wild Rice Soup
Ingredients
- 2 tablespoons 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 teaspoon kosher salt, or more to taste
- 1/2 teaspoon freshly cracked black pepper, or more to taste
- 8 cups low-sodium chicken broth (or homemade turkey stock)
- 2 bay leaves
- 1/2 teaspoon dried thyme (or 1 tsp fresh thyme leaves)
- 1/2 teaspoon dried rosemary (or 1/2 tsp freshly chopped rosemary leaves)
- 1/2 teaspoon 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 unsweetened coconut milk (I like Aroy-D brand) you can use heavy creamer here
- 2 tablespoons arrowroot starch
- 2 tablespoons 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
- To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
- To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave’s defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
- If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Food Photography and Styling by Eat Love Eats.
Do you use the seasoning packet that comes with the rice?
nope! Just the seasonings/herbs I provided in the recipe.
Can’t wait to try this! What could I use as a substitute for the arrowroot starch?
You can sub cornstarch or tapioca flour in this one.
Do you think all purpose flour would work? Or totally not?
Yes that should work okay!
Wow! This is so flavorful. I slowly cooked sliced mushrooms alongside the soup and added them in with the cream ant the end. The lemon juice brightens it and is so good. Will make again!
Wow! This is so so yummy! Made it with half and half so not dairy free but absolutely delicious. I will absolutely be making this again and again…
Making this soup for tonight! What is best way to cook chicken before hand? I’m using chicken breasts 🙂
You can roast them or poach them!
I would love to make this but don’t have Wild Rice on hand, what other type of rice can be used here?
This is delicious. I used chicken and had some heavy cream I needed to use so mine wasn’t dairy free but dang! I took a bite and said WOW!
Do you think you could use coconute milk or cream instead of nutpods?
yes it works with coconut milk– coconut milk definitely has a stronger taste to it but it’s still great.
What about oat milk?
I haven’t tried it with oat milk– as long as it’s neutral in flavor it should work well in the recipe 🙂
I definitely don’t recommend oat milk. The smell and taste of the oat milk was not great with the other soup ingredients. I’ve used cashew milk, silk dairy free heavy cream, coconut milk, and barista blend almond milk that have all been better than oat milk.
I’ve just made this soup, subbing the creamer for light coconut milk 1:1. It was absolutely delicious! Fantastic recipe. Love the subtle lemon!!
Hi – I’m thinking about trying this with jackfruit instead of chicken as a meat substitute. Do you think I should still put it in at the same time as I put in the rice? Thanks!!
To be honest– I am not very familiar working with Jackfruit
delish!! had to add a little bit more salt and pepper but so good and filling. I added peas to have more veggie and was a great addition
Hi Alex! Do you have recommendations on making this in an instant pot or slow cooker? Thank you!
ohh, I haven’t yet tried doing the rice in the IP… so I am not sure on cook time. But it would certainly work!
Favorite soup I’ve ever made!
🙂 that makes me happy.