Dairy Free Classic Chicken and Wild Rice Soup

Total time1 hr 25 min

Prep time20 min

Cook time1 hr 5 min

Dairy Free Classic Chicken and Wild Rice Soup

This soup starts with tender bone-in chicken thighs simmered low and slow until they’re fall-apart juicy, then shredded right back into the pot for maximum flavor in every spoonful. Wild rice cooks directly in the broth alongside the chicken, soaking up all that savory depth until the grains turn tender and just begin to split. A classic mirepoix of onion, carrot, and celery builds the aromatic base, brightened with fresh thyme and plenty of garlic. The whole pot simmers together into a thick, hearty, ladle-worthy soup that’s deeply comforting on a cold night. Finished with a scatter of fresh parsley, it’s the kind of one-pot dinner that tastes like it’s been on the stove all day — and it’s a great fit for a dairy free table.

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Ingredients

6 servings

1 ½ lb bone-in, skin-on chicken thighs (about 3 thighs)
Heritage Farm Bone In Skin On Chicken Thighs
H-E-B Natural Bone-in Skin-on Chicken Thighs Trader Joe's All Natural Bone-In Skin-On Chicken Thighs Hill Country Fare Bone-in Skin-on Chicken Thighs, Value Pack Wegmans Bone-In, Skin-On, Chicken Thighs, Raised without Antibiotics, FAMILY PACK
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2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, finely diced
3 medium carrots, peeled and sliced into ¼-inch rounds
3 stalks celery, sliced ¼-inch thick
4 cloves garlic, minced
1 tsp fresh thyme leaves (or ½ tsp dried thyme)
1 bay leaf
¾ cup wild rice, rinsed
6 cups low-sodium chicken broth
1 cup water
3 tbsp all-purpose flour
1 cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until the foam subsides. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
2
Add the garlic, thyme, salt, and pepper and cook, stirring constantly, until fragrant, about 1 minute.

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