Vegan Gluten Free Wild Rice Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

This hearty soup starts with a classic mirepoix of onion, carrot, and celery, softened until sweet and fragrant, then built up with garlic, thyme, rosemary, and smoked paprika for real depth of flavor. Wild rice simmers right in the pot until the grains soften and split, soaking up all that savory, herb-forward flavor as it cooks. A quick cornstarch slurry stirred in near the end thickens everything into a velvety, spoon-coating texture without any fuss. The result is a warming, deeply comforting bowl with tender grains in every spoonful, finished with a scatter of fresh parsley for brightness. It's an easy, one-pot dinner that fits neatly into a vegan lineup, and it reheats beautifully for cozy leftovers all week.

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Ingredients

6 servings

1 lb boneless, skinless chicken breasts
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Chef's tip
Choose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes.
1 cup wild rice, rinsed
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.
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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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