Chicken and Wild Rice Soup
Creamy Chicken and Wild Rice Soup that is delicious, loaded with veggies and makes the perfect cozy meal that can easily made in your instant pot, slow cooker or right on the stove!
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It’s officially soup season! Seriously one of my favorite times of the year and this chicken and wild rice soup is hearty, delicious and I can guarantee your kitchen will smelling amazing! The perfect cozy soup you can enjoy curled up on a chilly day. This soup is gluten-free, dairy-free and lower in calories compared to traditional chicken wild rice soup recipes that are loaded with heavy cream and butter.
Why You’ll Love this Soup
- Hearty and Satisfying – this creamy chicken wild rice soup is my favorite soup because it’s loaded with veggies, tender bites of chicken for a boost of protein and wholesome wild rice. A comforting creamy soup with rich flavor the whole family will love!
- Made Healthier – this hearty soup is made healthier by using zero flour or butter and subbing out the heavy cream for coconut milk which adds a subtle sweetness to the soup while still making it a nice and creamy.
- Easy to Make – made with simple ingredients and minimal prep, perfect for busy weeknights. You can easily made this soup in the crock pot, Instant Pot or right on the stove!
- Customizable – this soup is incredibly versatile! No matter your preference, you can tweak this recipe to suit your needs. See below for some variation ideas!
Here’s What You’ll Need
- chicken – I like to use shredded rotisserie chicken because it’s quick and easy with so much flavor, but if you’re making this in your crock pot or instant pot you can use uncooked chicken breasts or skinless chicken thighs. Leftover chicken (or turkey) works great too!
- wild rice – I used Lundberg wild rice in this soup, but any good quality long grain hearty wild rice will work in this recipe. Wild rice has a nutty flavor and chewy texture, but feel free to swap out the grains with those you have on hand. See options below!
- chicken broth – I used low-sodium chicken broth, but chicken stock or vegetable broth would work. Make sure to adjust the amount of salt used if you don’t use a low-sodium broth.
- coconut milk – this is what makes this soup so creamy, but you could swap the coconut milk for heavy cream, half and half, or even regular milk.
- veggies – I used a combination of carrots, celery, onion, and mushrooms, but feel free to add in some sweet potatoes, butternut squash or even some leafy greens like kale or spinach.
- herbs and seasonings – combination of dried thyme, dried rosemary, dried mustard, bay leaf, salt and black pepper. Dried oregano, Italian seasoning or poultry seasoning tastes great in this too. You could also add in some fresh herbs.
