Creamy Dairy-Free Chicken and Wild Rice Soup Recipe

It’s soup season, and this Dairy-Free Creamy Chicken and Wild Rice Soup is a comforting, one-pot favorite. The wild rice cooks right in the broth, and the soup finishes silky and rich after a small slurry of arrowroot and dairy-free creamer is stirred in. Brightened with a splash of lemon, this soup is family-friendly, freezer-friendly, and easy to customize.

This recipe produces a creamy, hearty bowl without dairy. The texture comes from unsweetened coconut milk (or another dairy creamer if you prefer) combined with arrowroot starch to thicken. Cooking the rice in the pot with the vegetables and broth lets the flavors meld while keeping cleanup minimal. Use leftover turkey or rotisserie chicken for an even quicker meal.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup yellow onion, finely diced
• 1 cup carrot, small dice
• 1 cup celery, small dice
• 4 cloves garlic, minced
• 1 teaspoon kosher salt, or more to taste
• 1/2 teaspoon freshly cracked black pepper, or more to taste
• 8 cups low-sodium chicken broth (or homemade turkey stock)
• 2 bay leaves
• 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
• 1/2 teaspoon dried rosemary (or 1/2 teaspoon fresh, chopped)
• 1/2 teaspoon dried oregano
• Dash of cayenne pepper (optional)
• 1 cup uncooked wild rice
• 2 cups cooked, diced chicken or turkey (rotisserie works great)
• 3/4 cup unsweetened coconut milk (or a heavy creamer if not dairy-free)
• 2 tablespoons arrowroot starch
• 2 tablespoons lemon juice (about the juice of 1 lemon)

Step-by-step Instructions

Step 1 — Sauté the vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrot, celery, minced garlic, salt, and pepper. Stir and cook until the vegetables are just tender, about 5 minutes.

Step 2 — Add broth and seasonings

Pour in the chicken broth, then add bay leaves, thyme, rosemary, oregano, and a pinch of cayenne if using. Stir to combine and bring the pot up to a gentle boil.

Step 3 — Simmer with rice and chicken

Once boiling, reduce the heat to low to maintain a gentle simmer. Add the diced cooked chicken (or turkey) and the uncooked wild rice. Cover and simmer until the wild rice is tender, about 45 minutes; exact timing varies by brand—see notes below.

Step 4 — Prepare to thicken

After the rice is tender, uncover the pot and raise the heat slightly so the soup simmers more actively (medium heat), but avoid a full boil.

Step 5 — Make the arrowroot slurry

In a small bowl, whisk the unsweetened coconut milk (or cream) together with the arrowroot starch until fully dissolved and smooth.

Step 6 — Thicken the soup

With the soup gently simmering and stirring constantly, slowly pour in the creamer-arrowroot mixture, blending it into the soup. Continue to simmer, uncovered, stirring often until the soup thickens, about 5–10 minutes.

Step 7 — Finish and serve

Stir in the lemon juice, taste and adjust seasoning as needed, then ladle into bowls and enjoy hot.

Recipe FAQs

Notes and Tips

• Wild rice cook time: Wild rice varieties differ. My package recommended 45 minutes; check your package and adjust cooking time accordingly.
• Leftover turkey: This soup is an excellent way to use leftover turkey after a holiday. Using homemade turkey stock from bones makes an especially flavorful base.
• Freezing tips: Cool completely before freezing. Thaw in the fridge and reheat gently on the stove. If the rice has absorbed most liquid, add broth to rehydrate and season to taste.
• Substitutions: Swap coconut milk for heavy creamer if not dairy-free. Use rotisserie chicken to save time.

Nutrition (per serving, approximate)

Calories: 324 kcal | Carbohydrates: 34 g | Protein: 18 g | Fat: 13 g | Saturated Fat: 3 g | Sodium: 540 mg | Fiber: 3 g | Sugar: 6 g

Additional Information

Prep time: 15 minutes • Cook time: 45 minutes • Total time: 1 hour • Servings: 6

Author: Alex Snodgrass

Food photography and styling credit: Eat Love Eats.