Creamy Chicken & Wild Rice Soup {Dairy Free option}

Surprise…surprise…I’m coming at you with a soup recipe – because they are my FAVORITE THING EVER TO EAT!

This one is no different. It’s creamy, cozy, rich, and just so dang good. Wild rice seems to take forever to cook, I know. Personally, I love the nutty, woodsy flavor it adds to dishes versus your average white or brown rice. If you despise the wild rice, feel free to sub white or brown!

This soup freezes well too – so don’t waste the leftovers. I swear, the soup gets better with time!

Print Recipe

Creamy Chicken & Wild Rice Soup {Dairy Free option}

Prep Time

5 minutes

Cook Time

50-60 minutes

Servings

Ingredients

• 1 1/2 lb Boneless, skinless chicken thighs sub chicken breasts
• 2 tbsp Oil or butter
• 2 cups Diced onion about 2 medium onions or 1 large
• 10 cups Chicken Broth sub veggie broth
• 1 1/3 cups Wild rice blend
• 2 tsp Poultry seasoning
• 3 Whole bay leaves
• 2 tsp Garlic powder
• 2 tsp Onion powder
• 1-2 tsp Pink salt
• 1 tsp Black pepper
• 6-8 oz Peas & carrots frozen
• 1 cup Coconut cream or original Nutpods sub Lactose free half & half or heavy cream if you can tolerate dairy
• 1 tbsp Arrowroot or tapioca powder optional, add only if you want your soup a thicker consistency

Prep Time 5 minutes Cook Time 50-60 minutes Servings Ingredients 1 1/2 lb Boneless, skinless chicken thighs sub chicken breasts 2 tbsp Oil or butter 2 cups Diced onion about 2 medium onions or 1 large 10 cups Chicken Broth sub veggie broth 1 1/3 cups Wild rice blend 2 tsp Poultry seasoning 3 Whole bay leaves 2 tsp Garlic powder 2 tsp Onion powder 1-2 tsp Pink salt 1 tsp Black pepper 6-8 oz Peas & carrots frozen 1 cup Coconut cream or original Nutpods sub Lactose free half & half or heavy cream if you can tolerate dairy 1 tbsp Arrowroot or tapioca powder optional, add only if you want your soup a thicker consistency

Instructions

1. In a large dutch oven or soup pot, saute chicken thighs in 2 tbsp oil or butter over medium heat for 4-5 minutes on each side. Remove from the pot.
2. Add onions to the soup pot and saute for 5-6 minutes until softened.
3. Add the rice, broth, all of the seasonings, and bay leaves to the pot.
4. Bring the broth to a boil, cover, and cook for 40-50 minutes until the rice is tender.
5. While the soup cooks, shred your reserved chicken thighs.
6. Once the rice is tender, remove the bay leaves and add the peas, carrots, and the coconut cream (or nutpods/half & half) and cook for 4-5 minutes.
7. If your soup isn't thick enough for your liking, stir arrowroot or tapioca powder in with 2 tbsp of water to create a little cloudy slurry. Add this to the simmering soup and stir until thickened
8. Serve yourself up a big bowl and bask in the coziness that is to come!

Recipe Notes

If you are using half and half or heavy cream, the soup will thicken a bit more as it cooks than it will with coconut cream or nutpods. It will also yield a more rich soup. If you're lactose intolerant only, I recommend checking out the lactose free variety of half&half in your grocery store! It's becoming a lot more readily available!