Chicken Wild Rice Soup Recipe (No Cream)
This Chicken Wild Rice Soup is high in protein, packed with veggies and hearty wild rice, and there’s no cream! It’s full of deep, savory flavor and it makes a cozy fall and winter dinner!
There’s no better way to kick off the new year than with a cozy one pot meal, and that’s precisely what this Chicken Wild Rice Soup recipe is.
It’s high in protein, packed with veggies and hearty wild rice, and it’s like a big, warm hug.
It’s reminiscent of my crockpot chicken and wild rice casserole, but unlike the casserole, this soup has no cream or dairy whatsoever.
You won’t miss the cream as the wild rice thickens the soup naturally and it’s full of rich, savory flavor.
There’s only about 10-15 minutes of prep involved, and the soup comes together in about an hour on the stovetop.
This is the perfect fall and winter comfort food, pure and simple. 🙂
If you love turkey, be sure to try my slow cooker turkey wild rice soup!
Why you’ll love this recipe
- This chicken wild rice soup recipe is high-protein and packed with veggies. There’s no cream, added, but it’s so thick and comforting that you won’t miss it.
- It’s naturally thickened by the wild rice, so it’s very hearty and satisfying.
- It comes together in one pot on the stovetop and it’s very easy to make.
- This soup is great for meal prep and it’s freezer-friendly.
Recipe ingredients
This dairy-free chicken wild rice soup includes mostly basic ingredients that can be easily customized to suit your tastes.
- Mirepoix. Onion, celery and carrot are the foundation of flavor in this soup, and they add great texture and color as well.
- Cremini or baby bella mushrooms. This is one of the star ingredients. Mushrooms add depth of flavor to the broth and they pair beautifully with the wild rice.
- Garlic. Adds aromatic depth and savory flavor.
- Herbs. Dried thyme and bay leaf add herbaceous flavor. Feel free to sub with your favorite dried herbs.
- Chicken stock. Homemade chicken stock or bone broth will give this soup a luxurious mouthfeel because of the collagen. Feel free to use your favorite store bought brand as well.
- Wild rice. I’ve used a wild rice blend in this soup, but feel free to use your favorite variety. Be sure to rinse it as it can carry surface starch and fine debris from processing.
- Chicken breast. Use (2) boneless skinless chicken breasts that weigh roughly 1 lb. You can also sub them with bone-in or boneless skinless chicken thighs for even more flavor.
- Coconut aminos. Adds rich, savory flavor, also known as umami. Sub it with 1/2 – 1 tablespoon of Worcestershire sauce, tamari or soy sauce.
- Fresh lemon juice. A bit of fresh lemon juice is added at the end to brighten all the flavors.
See the recipe card below for the full list of ingredients and quantities.
How to make wild rice soup with chicken
This recipe is very straight forward. The veggies are sautéed until softened, which develops a beautiful fond over the bottom and sides of the pot. The fond adds tremendous flavor!
From there, the soup simmers away on the stovetop until the wild rice is done and chicken has cooked through. It’s so easy!
Pro tip: Start with 6 cups of chicken broth and add up to 2 cups more as desired. The liquid will evaporate as the soup cooks.
See the recipe card below for full instructions.
Recipe FAQs
True wild rice is ideal for this recipe because it has a firm texture, nutty flavor, and holds up well in soup. Wild rice blends also work, but they can cook faster and may result in a slightly softer, thicker soup.
The type you use is totally personal preference, and cooking time will vary based on the variety that you use.
Yes. Rinsing wild rice removes surface starch and any fine debris, helping the broth stay clear and allowing the rice to cook evenly.
Add the chicken breast whole to the simmering soup and remove it as soon as it reaches 165°F, which will be 15-20 minutes depending on the size and thickness of your chicken breasts. Cooking it whole and pulling it at temperature keeps it tender and juicy.
Yes. Boneless, skinless chicken thighs can be used and will produce a slightly richer soup. They’re more forgiving if simmered longer as well.
Wild rice continues to absorb liquid as it rests, naturally thickening the soup. This is normal and adds to its hearty texture.
Serving suggestions
This soup is very hearty all on its own, but you can round out the meal with the options below.
- My one hour rosemary focaccia bread or your favorite crusty bread is perfect for dunking.
- Serve it with a nice fresh side of spring mix salad or butter lettuce salad with avocado.
- A side of air fryer roasted vegetables or air fryer brussels sprouts will add even more nutritious veggies to this meal.
- Make it vegetarian by omitting the chicken and swap out the chicken stock with vegetable stock. Add chickpeas or white beans as desired.
Recipe notes
- Pro tip: Start with 6 cups of chicken broth and add up to 2 cups more as desired. The liquid will evaporate as the soup cooks.
- Coconut aminos add deep, savory flavor. They may be substituted with 1/2-1 tablespoon Worcestershire sauce, reduced sodium soy sauce or even balsamic vinegar.
- Swap out the chicken breast for boneless skinless chicken thighs as desired.
- Store chicken and wild rice soup in the refrigerator for up to 3 days or freeze for up to 3 months.
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chicken Wild Rice Soup (No Cream)
Equipment
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 mushrooms stemmed and sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- 1 cup wild rice blend rinsed and drained
- 6 cups chicken stock see note 1
- 1 tablespoon coconut aminos see note 2
- 1 lb. boneless skinless chicken breasts see note 3
- 1 bay leaf
- 1/2 lemon juiced; about 1 tablespoon
- 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 until brown and they've released their moisture, about 6 minutes. Add the garlic and dried thyme and cook 30 seconds longer.1.5 tbsp. olive oil, 1 onion, 2 medium carrots, 2 medium celery stalks, 8 oz. baby bella mushrooms, 3 cloves garlic, 1 teaspoon dried thyme
- Add the wild rice blend, chicken stock and coconut aminos and stir well. Bring to a boil, then the reduce the heat to medium low. Add the chicken breast and bay leaf and cook for 35-45 minutes or until the chicken has reached an internal temperature of 165 degrees and the wild rice is completely cooked. Remove the chicken from the pot, dice or shred on a cutting board, then add it back to the pot and stir. Note: the chicken will be cooked through before the rice is done, so you can begin checking for doneness after 15-20 minutes. Once done, remove from the pot, dice or shred on a cutting board, and add it back to the pot during the last few minutes of cooking time.1 cup wild rice blend, 6 cups chicken stock, 1 tablespoon coconut aminos, 1 lb. boneless skinless chicken breasts, 1 bay leaf
- Remove from heat. Discard the bay leaf and stir in the lemon juice. Taste and add the desired amount of salt and pepper. Serve warm and enjoy!1/2 lemon, salt and pepper, to taste
Notes
- Pro tip: Start with 6 cups of chicken broth and up to 2 cups more as desired. The liquid will evaporate as the soup cooks.
- Coconut aminos add deep, savory flavor. They may be substituted with 1/2-1 tablespoon Worcestershire sauce, reduced sodium soy sauce or even balsamic vinegar.
- Swap out the chicken breast for boneless skinless chicken thighs as desired.
- Store chicken and wild rice soup in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
