Dairy Free Wild Rice Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.8

(21)

This hearty, soul-warming soup is exactly the kind of bowl you want on a cold weeknight — thick, creamy, and loaded with tender shredded chicken, earthy wild rice, and a classic mirepoix of carrots, celery, and onion. The secret to its rich, velvety texture is full-fat coconut milk stirred in at the end, which gives you all the lusciousness of a traditional cream-based soup without a drop of dairy. A flour roux built right into the vegetables thickens the broth beautifully, so the consistency is satisfying and substantial rather than thin and watery. Smoked paprika, thyme, rosemary, and garlic layer in serious depth of flavor, making this taste like it simmered all day even though the whole pot comes together in just over 45 minutes. Shredding the chicken directly back into the broth means every spoonful gets a little of everything — no sad, dry chunks floating around. It makes six generous servings, so it's a smart choice for meal prep or feeding a crowd, and it reheats like a dream. A handful of fresh parsley on top adds a bright finish that pulls the whole bowl together.

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Ingredients

6 servings

2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, peeled and diced
3 stalks celery, diced
4 cloves garlic, minced
1 tsp dried thyme
1 tsp dried rosemary
½ tsp smoked paprika
3 tbsp all-purpose flour
6 cups chicken broth
1 cup wild rice blend, rinsed
1 lb boneless, skinless chicken breasts
1 can (13.5 oz) full-fat coconut milk
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
2
Add the garlic, thyme, rosemary, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.

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