Dairy-Free Chicken and Wild Rice Soup

Warm up with a comforting bowl of Dairy-Free Chicken and Wild Rice Soup, a wholesome, flavor-packed meal perfect for any season. This recipe transforms the classic chicken and rice soup into a creamy, dairy-free delight by using unsweetened coconut milk for a rich, velvety texture. Loaded with tender shredded chicken, earthy wild rice, and aromatic vegetables like carrots, celery, and onion, this hearty soup is simmered to perfection in a savory chicken broth enhanced with thyme and bay leaf. It's a one-pot wonder that’s both gluten-free and dairy-free, making it an excellent option for a variety of dietary needs. Ready in just over an hour, this protein-packed soup is an ideal choice for meal prep or a cozy family dinner. Garnished with fresh parsley, every spoonful offers a satisfying balance of nutrition and flavor!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:50 mins

Total Time:70 mins

Servings: 6

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

Directions

Step 1

Heat olive oil in a large pot over medium heat.

Step 2

Season the chicken breasts with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Step 3

Add the chicken to the pot and cook until browned on both sides, about 5-7 minutes. Remove from the pot and set aside.

Step 4

In the same pot, add chopped onion, diced carrots, diced celery, and minced garlic. Sauté for about 5 minutes until the vegetables are tender.

Step 5

Stir in the wild rice and cook for 2 more minutes, allowing the rice to toast slightly with the vegetables.

Step 6

Pour in the chicken broth and add the bay leaf and thyme. Bring to a simmer.

Step 7

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.

Step 8

Remove the chicken breasts from the soup, shred them with two forks, and return the shredded chicken to the pot.

Step 9

Stir in the coconut milk and let the soup heat through, about 5 minutes.

Step 10

Taste and season with additional salt and pepper if needed.

Step 11

Remove the bay leaf and discard. Stir in the chopped fresh parsley before serving.

Step 12

Serve hot and enjoy your warm bowl of Dairy-Free Chicken and Wild Rice Soup.

Nutrition Facts

Serving size	(3175.0g)

Amount per serving	% Daily Value*
Calories	2017.8

Total Fat 103.5g	0%
Saturated Fat 59.6g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 7336.6mg	0%
Total Carbohydrate 93.6g	0%
Dietary Fiber 16.4g	0%
Total Sugars 24.5g
Protein 183.5g	0%

Vitamin D 22.7IU	0%
Calcium 392.4mg	0%
Iron 20.4mg	0%
Potassium 4526.1mg	0%

*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.

Source of Calories

Fat: 45.7%

Protein: 36.0%

Carbs: 18.4%