Dairy-Free Chicken Wild Rice Soup
Cozy up with a bowl of Dairy-Free Chicken Wild Rice Soup—a hearty, wholesome recipe perfect for any season. This dairy-free twist on the classic chicken and rice soup combines tender shredded chicken, nutty wild rice, and a medley of sautéed vegetables in a rich, creamy broth made with coconut milk. Infused with aromatic herbs like thyme and rosemary, this comforting dish boasts bold flavors while remaining light and friendly to lactose-intolerant diets. Ready in around an hour with simple ingredients, this easy-to-make, gluten-free soup is ideal for meal prep or family dinners. Garnish with fresh parsley for a pop of color and an herby finish. Perfect for anyone craving a nutritious, feel-good meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts
- 1 cup wild rice
- 6 cups chicken broth
- 1 cup coconut milk
- 1 bay leaf
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat.
Add diced onions, carrots, and celery. Sauté for about 5 minutes until the vegetables are tender.
Stir in the minced garlic and cook for an additional minute until fragrant.
Place the chicken breasts in the pot. Add the wild rice, chicken broth, bay leaf, thyme, rosemary, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes, or until the wild rice is tender and the chicken is cooked through.
Remove the chicken breasts from the pot and shred them using two forks.
Return the shredded chicken to the pot and stir in the coconut milk. Let the soup heat through, about 5 minutes.
Remove and discard the bay leaf.
Taste and adjust the seasoning with more salt and pepper if necessary.
Serve hot, garnished with chopped fresh parsley.
Nutrition Facts
Calories |
1887 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.7 g | 61% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 386 mg | 129% | |
| Sodium | 7418 mg | 323% | |
| Total Carbohydrate | 181.2 g | 66% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 32.0 g | ||
| Protein | 187.2 g | 374% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 3929 mg | 84% | |
*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.
