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Chicken and wild rice soup. Perfect for a cold day. Can be made gluten-free and dairy-free if needed.

Chicken and wild rice soup

Creamy and hearty soup that can be made gluten-free and dairy-free if needed. 
Course Soup
Keyword chicken and wild rice soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author Tara Buss


  • 1 tbsp olive oil (or butter)
  • 3 carrots diced
  • 3 celery ribs diced
  • ½ large onion diced
  • 1 cup wild rice mix rinsed
  • 5 cups chicken stock
  • 2 bay leaves
  • 2 tsp salt my broth is unsalted, so if you are using a boxed salted broth, start with 1 tsp and work up to taste
  • pepper to taste
  • ½ tsp dried thyme
  • ¾ tsp dried ground sage
  • ½ tsp dried rosemary
  • 1 cup cream, coconut milk, almond milk, oat milk, etc any creamy milk alternative should work ok
  • 1 tbsp cornstarch, arrowroot, or flour
  • 2 c leftover chicken chopped


  • In a stock pot, sauté carrots, celery, and onion in olive oil until tender.
  • Add rinsed rice, broth, seasonings, and bay leaf. Start with a lower amount of salt and work up when you taste at the end.
  • Stir and bring to a boil.
  • Reduce heat to a simmer and simmer gently for 30 minutes or until rice is tender.
  • In a measuring cup, mix together cream/coconut milk/milk alternative with cornstarch/arrowroot/flour until smooth.
  • Whisk into hot soup and cook for a few minutes until thickened.
  • Add chopped chicken and cooked until warmed through. Taste and adjust seasonings as needed.