Soy-Free Chicken Wild Rice Soup

Cozy up with a hearty bowl of Soy-Free Chicken Wild Rice Soup, a nourishing twist on the classic comfort food that’s perfect for weeknight dinners or meal prep. This creamy, dairy-enriched soup features tender shredded chicken, wholesome wild rice, and a medley of fresh vegetables, all simmered in a rich, aromatic chicken broth with hints of garlic, thyme, and bay leaf. Ideal for those avoiding soy, this recipe uses familiar, wholesome ingredients to deliver layers of flavor without additives. Finished with a touch of heavy cream for velvety texture and a sprinkle of fresh parsley, it’s a warming, satisfying dish that’s gluten-free, protein-packed, and irresistibly delicious. Ready in just over an hour, this six-serving recipe makes enough to share—or save for leftovers!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 6

Ingredients

• 2 tablespoons Olive oil
• 1 pound Chicken breasts
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 medium Yellow onion, finely chopped
• 2 medium Carrot, diced
• 2 medium Celery stalks, diced
• 3 cloves Garlic cloves, minced
• 1 cup Wild rice
• 8 cups Chicken broth
• 1 leaf Bay leaf
• 1 teaspoon Fresh thyme leaves
• 0.5 cup Heavy cream
• 2 tablespoons Fresh parsley, chopped

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Season the chicken breasts with salt and black pepper.

Step 3

Add the chicken to the pot and cook until browned and cooked through, about 7 minutes per side. Remove the chicken and set aside.

Step 4

In the same pot, add the chopped onion, carrots, and celery. Cook until the vegetables soften, about 5 minutes.

Step 5

Stir in the minced garlic and cook for 1 minute, until fragrant.

Step 6

Add the wild rice to the pot and stir to coat the rice with oil and vegetables.

Step 7

Pour in the chicken broth and add the bay leaf and thyme.

Step 8

Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for 45 minutes, or until the rice is tender.

Step 9

Meanwhile, shred the cooked chicken using two forks.

Step 10

Once the rice is cooked, remove the bay leaf and add the shredded chicken back to the pot.

Step 11

Stir in the heavy cream and let the soup heat through, about 5 minutes.

Step 12

Adjust the seasoning with additional salt and pepper if needed.

Step 13

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(2996.4g)

Amount per serving	% Daily Value*
Calories	2215.1

Total Fat 86.9g	0%
Saturated Fat 33.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 492.8mg	0%
Sodium 7328.3mg	0%
Total Carbohydrate 158.8g	0%
Dietary Fiber 17.7g	0%
Total Sugars 15.1g
Protein 192.1g	0%

Vitamin D 0IU	0%
Calcium 328.2mg	0%
Iron 12.2mg	0%
Potassium 2925.2mg	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: 35.8%

Protein: 35.2%

Carbs: 29.1%