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–+ servings
Merry

Dairy-Free Creamy Chicken Wild Rice Soup

This Creamy Chicken Wild Rice Soup is the perfect bowl of comfort on a chilly day. Packed with tender chicken, wholesome wild rice, and a rich, creamy broth, this hearty soup is a family favorite. Easy to make and loaded with flavor, it’s the ultimate cozy meal for any occasion.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon extra virgin olive oil
  • 2 medium carrots finely chopped (~1 cup)
  • 2 celery stalks finely chopped
  • 1 shallot or small yellow onion chopped
  • Salt and pepper to taste
  • 3 cloves garlic pressed or minced
  • 1 teaspoon poultry seasoning
  • ½ teaspoon dried thyme
  • 6 cups chicken stock or broth
  • 1 pound chicken breasts about 2, sliced in half
  • 1 cup wild blend rice
  • ½ cup butter or vegan butter
  • ½ cup gluten-free flour blend
  • 2 cups milk any kind

Method
 

Prepare the Vegetables:
  1. Heat the olive oil in a large soup pot or Dutch oven over medium heat.
  2. Add the chopped carrots, celery, and shallots or onions. Season with salt and pepper.
  3. Sauté for 8–10 minutes, or until the vegetables are tender.
  4. Add the garlic, poultry seasoning, and dried thyme, then cook for 1–2 minutes until fragrant.
Cook the Chicken:
  1. Pour the chicken stock or broth into the pot and bring it to a boil.
  2. Add the chicken breast halves, reduce the heat to low, cover, and simmer for 10–12 minutes or until the chicken is fully cooked.
  3. Remove the chicken, let it cool slightly, then shred or chop it into bite-sized pieces. Set aside.
Cook the Rice:
  1. Stir the wild blend rice into the pot. Cover and simmer for 20–30 minutes, stirring occasionally, until the rice is al dente.
Prepare the Cream Sauce:
  1. In a small saucepan, melt the butter over medium heat.
  2. Whisk in the gluten-free flour and cook for 1 minute to form a roux.
  3. Gradually pour in the milk while whisking constantly until smooth.
  4. Cook for 1–2 minutes until the sauce thickens, then remove from heat.
Combine Everything:
  1. Once the rice is cooked, slowly whisk the cream sauce into the soup.
  2. Add the shredded chicken back to the pot and simmer for 5 minutes, stirring frequently, until the soup thickens slightly.
  3. Taste and adjust seasoning with additional salt and pepper if needed.
Serve:
  1. Let the soup sit for 5–10 minutes to thicken before serving.
  2. Ladle into bowls and enjoy warm, optionally garnished with fresh herbs or a sprinkle of Parmesan cheese.

Notes

  • Make It Dairy-Free: Substitute the butter with vegan butter and the milk with almond milk or oat milk for a dairy-free version.
  • Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of chicken broth to maintain consistency.
  • Freezing: This soup can be frozen, but the texture of the cream and rice may change slightly upon thawing. Freeze in airtight containers for up to 3 months.
  • Rice Tip: Cooking the rice separately and adding it before serving helps maintain its texture.

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