Dairy-Free Chicken and Wild Rice Soup
Warm, comforting, and completely dairy-free, this Chicken and Wild Rice Soup is a delightful twist on the classic recipe, perfect for cozy evenings or meal prep for the week. Loaded with tender shredded chicken, nutty wild rice, and a vibrant medley of carrots, celery, and onion, this hearty soup is simmered in a rich chicken broth infused with garlic, thyme, and a hint of bay leaf for depth of flavor. Creamy coconut milk provides a luscious finish while keeping it dairy-free, making this soup ideal for those with dietary restrictions or anyone craving a lighter, wholesome alternative. Ready in just over an hour and garnished with fresh parsley for a pop of color and freshness, this easy-to-make dish strikes the perfect balance of nutrition and indulgence. A true one-pot wonder, this recipe will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breasts
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, chopped
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic cloves, minced
- 1 cup wild rice, rinsed and drained
- 8 cups chicken broth
- 1 bay leaf
- 1 teaspoon thyme, dried
- 1 cup coconut milk (unsweetened)
- 2 tablespoons fresh parsley, chopped
Instructions
Heat olive oil in a large pot over medium heat.
Season the chicken breasts with 0.5 teaspoon salt and 0.25 teaspoon black pepper.
Add the chicken to the pot and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside.
In the same pot, add chopped onion, diced carrots, diced celery, and minced garlic. Sauté for about 5 minutes until the vegetables are tender.
Stir in the wild rice and cook for 2 more minutes, allowing the rice to toast slightly with the vegetables.
Pour in the chicken broth and add the bay leaf and thyme. Bring to a simmer.
Return the chicken breasts to the pot, cover, and let it simmer on low heat for about 40 minutes, or until the wild rice is tender.
Remove the chicken breasts from the soup, shred them with two forks, and return the shredded chicken to the pot.
Stir in the coconut milk and let the soup heat through, about 5 minutes.
Taste and season with additional salt and pepper if needed.
Remove the bay leaf and discard. Stir in the chopped fresh parsley before serving.
Serve hot and enjoy your warm bowl of Dairy-Free Chicken and Wild Rice Soup.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.5 g | 133% | |
| Saturated Fat | 59.6 g | 298% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7337 mg | 319% | |
| Total Carbohydrate | 93.6 g | 34% | |
| Dietary Fiber | 16.4 g | 59% | |
| Total Sugars | 24.5 g | ||
| Protein | 183.5 g | 367% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 392 mg | 30% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4526 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
