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5 from 4 votes

Creamy Chicken and Wild Rice Soup

This creamy chicken and wild rice soup is packed with tender chicken, hearty wild rice, and healthy veggies, but it's made completely dairy free by swapping out cream for coconut milk. Whether you're looking for a nourishing weeknight dinner or an easy meal-prep recipe, this soup is sure to be a family favorite.
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Soup
Keyword: chicken and wild rice soup, creamy chicken and wild rice soup, dairy free chicken and wild rice soup, dairy free soup
Servings: 8 servings
Calories: 325kcal

Ingredients

  • 1 tablespoon olive oil
  • 2 large boneless, skinless chicken breast (about 1.5 pounds)
  • 1 teaspoon coarse salt
  • black pepper to taste
  • 1 medium onion diced (about 1 cup)
  • 2 carrots peeled and sliced
  • 2 stalks celery chopped
  • 3 cloves garlic minced
  • 1 cup wild rice blend uncooked
  • 4 cups chicken stock
  • 2 1/2 cups water
  • 1/4 teaspoon dried thyme
  • 1 bay leaf
  • 1 1/2 cups full-fat coconut milk
  • Chopped fresh parsley for garnish

Instructions

  • Sear the chicken. Liberally season the chicken breast with salt & pepper. Add 1 tablespoon olive oil to a large Dutch oven or stockpot over medium heat. When hot, add the chicken and sear both sides until golden brown, about 3 - 5 minutes per side. Remove the chicken from the pan and set aside.
  • Sauté the vegetables. Add the remaining tablespoon of olive oil to the pot. Then, add the onion, carrots, and celery, and sauté until the onions are tender and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 more minute.
  • Simmer the soup. Add the wild rice blend, chicken stock, thyme, and bay leaf to the pot. Return the chicken to the pan. Bring to a boil, then reduce the heat to low. Cover and simmer for 40 - 45 minutes, or until the rice is tender and the chicken is fully cooked.
  • Shred the chicken. Remove the chicken breast from the pot and shred or chop and return it to the pot.
  • Make it creamy. Stir in the coconut milk and let the soup simmer for another 5–10 minutes.
  • Serve and garnish. If needed, adjust seasoning with salt & pepper. Ladle soup into bowls and garinsh with fresh parsley before serving.

Video

Nutrition

Serving: 1cup | Calories: 325kcal | Carbohydrates: 24g | Protein: 25g | Fat: 15g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 591mg | Fiber: 2g | Sugar: 4g | Vitamin C: 4mg