This Chicken Wild Rice Soup is a protein-rich, dairy-free comfort meal packed with vegetables and hearty wild rice. It relies on the natural texture of the rice instead of cream, delivering deep, savory flavor in a cozy, one-pot stovetop soup perfect for autumn and winter evenings.
Start the year with a warming one-pot dinner: this Chicken Wild Rice Soup comes together easily and requires only about 10–15 minutes of prep. The stovetop simmer takes roughly an hour, during which the wild rice softens and naturally thickens the broth.
With a base of onion, carrot and celery, plus cremini mushrooms and garlic, this soup builds a rich foundation of flavor. A splash of coconut aminos (or a substitute) and a squeeze of lemon at the end brighten and deepen the final bowl.
The recipe is versatile: use boneless skinless chicken breasts or swap in thighs for a bolder taste. It’s freezer-friendly and ideal for meal prep, making it a practical, nourishing choice for busy weeks.
Why you’ll love this recipe
- High-protein and vegetable-packed, this soup is filling without any cream or dairy.
- Wild rice thickens the broth naturally, giving the soup hearty body and texture.
- Made in one pot on the stovetop, it’s simple to prepare and clean up.
- Great for meal prep: refrigerates well for a few days and freezes nicely for later.
Recipe ingredients
This dairy-free chicken wild rice soup uses mostly pantry staples and can be adjusted to your taste.
- Mirepoix: Onion, celery and carrot form the aromatic base and add color and texture.
- Cremini (baby bella) mushrooms: Provide savory depth that pairs well with wild rice.
- Garlic: Adds aromatic, savory notes.
- Herbs: Dried thyme and a bay leaf offer gentle herbaceous flavor; other dried herbs may be substituted.
- Chicken stock: Use homemade or store-bought chicken broth; bone broth works well for extra body.
- Wild rice blend: A wild rice or mixed-grain blend works nicely—rinse before using to remove surface starch.
- Chicken: About 1 lb total of boneless, skinless chicken breasts (two medium breasts) or boneless skinless thighs.
- Coconut aminos: Adds umami; substitute Worcestershire, tamari, or low-sodium soy sauce if preferred.
- Lemon juice: A little fresh lemon at the end brightens the soup.
Refer to the recipe card below for exact quantities and full instructions.
How to make wild rice soup with chicken
The method is straightforward: sauté the vegetables to build flavor, then simmer with stock, wild rice and chicken until everything is tender. Searing and softening the vegetables first creates fond on the pot that boosts the broth’s savory notes.
After the soup has simmered, remove the chicken to shred or dice, then return it to the pot. Finish with lemon juice and adjust seasoning before serving.
Pro tip: Start with 6 cups of chicken broth and add up to 2 cups more if you prefer a thinner soup. The rice absorbs liquid as it cooks and while resting.
Recipe FAQs
True wild rice holds up well and has a firm, nutty texture. Wild rice blends work too but often cook faster and make the soup slightly softer. Choose the variety you prefer and allow for variations in cooking time.
Yes. Rinsing removes surface starch and any fine debris, helping the broth stay clearer and helping the rice cook more evenly.
Add the chicken breasts whole to the simmering soup. Depending on their size, they’ll be cooked through within 15–20 minutes; check for an internal temperature of 165°F. The chicken often finishes before the rice, so you can remove, shred, and return it toward the end of cooking.
Yes. Boneless, skinless thighs add extra richness and tolerate longer simmering without drying out.
Wild rice continues to absorb liquid after cooking, which naturally thickens the soup. Reheat with a little additional broth or water if you prefer a thinner consistency.
Serving suggestions
The soup is hearty on its own but pairs well with simple sides to complete the meal.
- Crusty bread or a warm focaccia is ideal for dipping.
- A fresh salad adds contrast; consider a mixed greens or butter lettuce salad with avocado.
- Roasted vegetables or Brussels sprouts make a nutritious accompaniment.
- To make this vegetarian, omit the chicken and use vegetable stock; add chickpeas or white beans for protein.
Recipe notes
- Broth amount: Start with 6 cups of broth and add up to 2 more cups as needed while cooking to reach your desired consistency.
- Substitutions: Coconut aminos can be replaced with 1/2–1 tablespoon Worcestershire sauce, tamari, or reduced-sodium soy sauce for a similar umami boost.
- Chicken choice: Boneless skinless thighs may be used instead of breasts for richer flavor.
- Storage: Refrigerate leftovers up to 3 days or freeze for up to 3 months. Add a little extra liquid when reheating if the soup has thickened.
More soup recipes you’ll love:
- Crock pot green enchilada chicken soup
- Marry me chicken soup
- Moroccan chicken soup with chickpeas
- Slow cooker Greek lemon chicken soup (avgolemono-style)
- Slow cooker lemon chicken artichoke soup
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social channels to share your version.
Chicken Wild Rice Soup (No Cream)
Equipment
- Large Dutch oven or heavy-bottomed pot
Ingredients
- 1.5 tbsp olive oil
- 1 onion, chopped
- 2 medium carrots, sliced 1/2″ thick
- 2 medium celery stalks, sliced 1/2″ thick
- 8 oz baby bella (cremini) mushrooms, stemmed and sliced
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1 cup wild rice blend, rinsed and drained
- 6 cups chicken stock (see notes)
- 1 tbsp coconut aminos (or substitute)
- 1 lb boneless, skinless chicken breasts
- 1 bay leaf
- 1/2 lemon, juiced (about 1 tbsp)
- Salt and pepper, to taste
Instructions
- Heat the olive oil in a Dutch oven or large pot over medium heat. Add the onion, carrot and celery and cook 5–6 minutes until softened. Add the mushrooms and cook about 6 minutes until browned and their liquid has released. Stir in the garlic and dried thyme and cook 30 seconds more.
- Stir in the wild rice blend, chicken stock and coconut aminos. Bring to a boil, then reduce heat to a gentle simmer. Add the whole chicken breasts and the bay leaf. Simmer 35–45 minutes, or until the wild rice is tender and the chicken reaches 165°F. (The chicken may be done before the rice—check after 15–20 minutes.)
- Remove the chicken from the pot, discard the bay leaf, and dice or shred the chicken on a cutting board. Return the chicken to the pot, stir in the lemon juice, and season with salt and pepper to taste. Serve warm.
Notes
- Broth: Begin with 6 cups and add up to 2 more cups if you prefer a looser soup; rice absorbs liquid during cooking.
- Flavor swaps: Coconut aminos can be swapped for 1/2–1 tbsp Worcestershire sauce, tamari, or reduced-sodium soy sauce.
- Chicken: Replace breasts with boneless skinless thighs if you prefer a richer result.
- Storage: Refrigerate up to 3 days or freeze for up to 3 months. Add extra broth when reheating if thickened.
Nutrition
Carbs: 23 g,
Protein: 20 g,
Fat: 6 g
Nutrition is estimated using a food database and is provided as a guideline for informational purposes.
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