Dairy Free Gluten Free Wild Rice Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

This hearty soup builds a deeply savory base with sautéed onion, carrots, and celery, then layers in garlic, thyme, rosemary, and a hint of smoked paprika for warmth in every spoonful. Wild rice simmers right alongside tender chicken breast until the grains split open and turn nicely chewy, soaking up all that seasoned broth. Once the chicken is shredded and returned to the pot, the soup gets thickened to a velvety, spoon-coating consistency and finished with a scatter of fresh parsley. It's cozy, satisfying, and loaded with texture from the rice, vegetables, and shredded chicken in every bite. This one is a great fit for a dairy free kitchen, no complicated technique required, just a low, steady simmer and a good pot. Serve it up on a cold night and it easily becomes a regular in the rotation.

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Ingredients

6 servings

1 lb boneless, skinless chicken breasts
1 cup wild rice, rinsed
2 tbsp unsalted butter
Country Crock Dairy Free Plant Butter Made With Olive Oil Miyoko's Creamery Plant Milk European Style Salted Butter, 8 oz Violife 100% Vegan Unsalted Plant Butter Country Crock Dairy Free Plant Butter with Avocado Oil Violife 100% Dairy-Free Salted Plant Butter
See all
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp dried thyme
½ tsp dried rosemary
½ tsp smoked paprika
6 cups chicken broth
1 cup whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ 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.
3 tbsp cornstarch
3 tbsp cold water
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
Melt the butter in a large pot or Dutch oven over medium heat. 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, rosemary, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper and cook, stirring constantly, until fragrant, about 1 minute.

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