Dairy Free Chicken and Wild Rice Soup
Cozy up to this warming dairy free chicken and wild rice soup! Creamy, hearty and satisfying, it’s packed with tender chicken, nutty wild rice, coconut milk and a generous amount of fresh veggies. Making it total comfort food in a bowl. Egg free, gluten free and soy free.
Craving cozy comfort food?
Then it’s time to whip up a bowl of this warming dairy free chicken and wild rice soup.
Rich, creamy and oh-so-flavorful, it’s packed to the brim with ALL the good stuff.
We have tender poached chicken. Chewy, nutty wild rice. Creamy coconut milk. And oodles of fresh veggies for bulk and taste.
Not to mention that it’s totally one of those dishes that gets even better as it sits. Leftovers here we come.
But the best part? There’s not a lick of dairy involved.
Classic versions of this soup can contain quite a bit … from butter to heavy cream (or a combo of milk + half and half) to cream cheese to cream of whatever soup.
All of which are definitely a big no-go when you can’t do dairy!
How To Make Dairy Free Chicken and Wild Rice Soup
So, let’s talk about how this soup goes down:
Soften veggies. First up, we’ll add an onion, carrot, celery and mushrooms to a large stockpot and cook until nice and tender.
Add flavorings. Next, we’ll stir in some fresh garlic, broth, rice and plenty of spices.
Cook chicken and rice. We’ll bring the mixture to a boil, then add in chicken breasts and simmer until they’re cooked all the way through and the rice is tender.
Add creaminess. Finally, we’ll shred the cooked chicken and return it to the pot, along with some coconut milk and lemon juice for extra flavor and richness.
Tips & Tricks
- First things first. I would encourage you to stick with full-fat coconut milk for the extra richness and creaminess it adds to the soup. I also tested this once with a can of coconut cream and it was even richer (and super delicious). With all that said, light coconut milk will absolutely still work, the soup just won’t be quite so creamy.
- Now, if you can’t do coconut milk, I think cashew cream could be a good substitute. Oat milk would also probably do the trick, just be sure to stick with the regular or extra creamy varieties (and not one that’s low fat).
- If you don’t like mushrooms, you can leave them out and add more chopped carrot and / or celery instead.
- Boneless skinless chicken thighs could definitely be substituted for the chicken breasts.
- Exactly how quick the chicken will poach in the liquid will depend on the thickness of your breasts (or thighs). The best way to check for doneness is with an instant read thermometer.
- And finally, you may want to keep some extra broth on hand in case you want to thin out any leftovers – the rice will soak up a bit more liquid as it sits over time.
How To Store
Fridge: Let the soup cool completely then transfer to an airtight container. It will keep in the refrigerator for up to 4 days.
Additional Dairy Free Soups You Might Enjoy:
- Dairy Free Broccoli Soup
- Dairy Free Tomato Soup
- Sweet Potato Chicken Soup
- Dairy Free White Chicken Chili
- Dairy Free Pumpkin Soup
- Dairy Free Corn Chowder
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 medium carrots, chopped
- 3 medium ribs celery, chopped
- 8 ounces baby bella mushrooms, stemmed and sliced
- 4 cloves garlic, minced
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- ½ teaspoon dried sage
- 1 teaspoon fine sea salt
- ½ teaspoon pepper
- 6 cups low-sodium chicken broth
- 1 cup uncooked wild rice blend, rinsed and drained*
- 1 pound boneless skinless chicken breast
- 1 (14 ounce) can full-fat coconut milk
- juice of half a small lemon
- chopped fresh parsley, for garnish (optional)
- Add the olive oil to a large stockpot set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the carrots, celery and mushrooms and continue to cook for about 6 to 8 minutes, until tender. Stir in the garlic and cook for 30 seconds, until fragrant.
- Add in the rosemary, thyme, parsley, sage, salt, pepper, broth and rice. Bring the mixture to a boil.
- Reduce the heat and add in the chicken breasts. Let the soup simmer uncovered for about 30 to 45 minutes,** adjusting the heat as needed, until the rice is tender and the chicken is cooked through. Check the chicken breasts around the 15 to 20 minute mark - they’re done when they register 165ºF on an instant read thermometer. Once cooked, remove the chicken from the pot to a cutting board and let the soup continue simmering until the rice is tender.
- While the rice finishes cooking, shred the chicken breasts with two forks (after resting for about 5 to 10 minutes). Once the rice is done, add the shredded chicken to the pot along with the coconut milk and lemon juice. Cook over low heat for an additional 2 to 3 minutes.
- Taste and season with additional salt / pepper as desired (I always add more salt to make the flavors pop), then serve.
*I’ve only tested this soup with a wild rice blend and not straight wild rice. I personally use Lundberg’s Wild Rice Blend (not sponsored, just what I like).
**The exact cook time will vary depending on the brand of rice. Tasting your rice is the best way to check for doneness - you want it to be tender with a slight hint of chew. Start checking the rice around the 30 minute mark. For me, it’s usually done around 38 to 40 minutes, but again it will vary.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 346Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 64mgSodium: 518mgCarbohydrates: 19gFiber: 3gSugar: 3gProtein: 31g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.