Chicken Wild Rice Soup
Homemade Chicken Wild Rice Soup that is easy to make, dairy-free, and tastes like classic wild rice soup needs to be on your menu. Made with Minnesota wild rice harvested in my hometown, this creamy soup is as delicious and it looks.
Minnesota Wild Rice
Hello, Minnesota! Today I’m sharing a new soup recipe that features delicious and nutritious wild rice harvested in my little hometown. On a recent trip up north to visit family, we were gifted a bag of wild rice and instantly we knew we had to make wild rice soup. It’s a classic recipe and always satisfies! With a hefty amount of wild rice, shredded tender chicken, extra veggies, nourishing chicken broth, and a big helping of creamy coconut milk, the winter chill will be sure to leave you after only a few bites.
Dairy-free Wild Rice Soup, please
A traditional wild rice soup recipe calls for cream and a hearty dose of dairy products, because let’s face it, buuuuttttteeerrr! But I wanted to create a dairy-free version that tasted just as good (or better!). After swapping out a few ingredients, I do believe you can now enjoy a hearty bowl of dairy-free Chicken Wild Rice Soup!
Ingredients
Wild rice – of course I’m a lover of Minnesota wild rice like this one
Chicken – I used chicken breasts, but any cooked chopped/shredded chicken will work just fine
Chicken broth – I like this one or the organic broth from Aldi
Carrots
Celery
Mushrooms
Onion – red or yellow onion will work
Garlic – pre-minced garlic like this works like a charm
Coconut milk – we’ll use the thick cream from the top, so be sure to use full-fat like this one and not ‘lite’
Sea salt – love this one
Black pepper
Creating this healthy soup recipe
Add one cup of wild rice and 4 cups of water to a saucepan with a lid. Bring to a boil, then reduce to a simmer for 30 minutes, or until the wild rice is soft.
Cook the chicken. Bake chicken in a baking dish for 30-35 minutes or until cooked through. Or place in the instant pot and cook on ‘poultry’ for 18 minutes or until chicken is cooked through (cook time varies depending on size of chicken breasts). Cube or shred the chicken.
In a large stock pot add the chicken broth, cooked wild rice, cubed/shredded chicken, chopped carrots and celery, mushrooms, sea salt, and pepper. Bring to a boil then turn the heat down to a simmer. Simmer on low for 25-30 minutes or until the vegetables are tender.
Add the canned coconut milk and stir into the soup. Serve.
Freezer-friendly soup
Thank goodness for the freezer and ability to make meals ahead of time for when the weeknight evenings get busy. After making this soup, let it cool completely, then place in a freezer-friendly container. It will freeze for up to 3 months.
- 1 cup wild rice
- 3 cups cubed or shredded chicken
- 6 cups chicken broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped mushrooms
- 1/2 cup chopped onion
- 2 tsp minced garlic
- 3/4 cup canned coconut milk (cream)
- 2 tsp sea salt
- 1 tsp coarse ground pepper
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Add the wild rice and 4 cups of water to a saucepan with a lid. Bring to a boil, then reduce to a simmer for 30 minutes, or util the wild rice is soft.
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Cook the chicken. Bake the chicken in a baking dish for 30-35 minutes or until the chicken is cooked through. OR place the chicken in the Instant Pot and cook on 'poultry' for 18 minutes or until the chicken is cooked through (cook time varies depending on size of chicken breasts).
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In a large stock pot add the chicken broth, cooked wild rice, diced/shredded chicken, chopped carrots and celery, mushrooms, minced garlic, sea salt, and coarse ground pepper. Bring to a boil, then turn the heat down to a simmer. Simmer on low for 25-30 minutes or until the vegetables are tender.
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Add the canned coconut milk, stir. Serve.
Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezer-friendly: once soup has cooled, place in a freezer-friendly container and freeze for up to 3 months.
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