Dairy-Free Chicken Wild Rice Soup

This recipe is super simple, and the roasted chicken from the Deli adds amazing flavors to this hearty winter treat, you’d never even know it’s not made with dairy!

Prep time: 10 mins
Cook time: 50 mins


  • 3/4 C. uncooked wild rice blend (I chose Lundberg Wild Blend)
  • 1 medium yellow onion, chopped
  • 2 carrots, chopped
  • 3 celery stalks, chopped
  • 7 Tbsp. butter
  • 1 clove of garlic, minced
  • 4 ½ C. Water
  • 1 large spoonful of Better than Bouillon Chicken Base
  • 1/4 tsp. of each - dried thyme, marjoram and sage
  • Salt & pepper to taste
  • 1 MMFC roasted chicken
  • ½ C. flour
  • 1 ½ C. unsweetened almond milk
  • 1 (5.5oz) can of Thai Kitchen coconut milk


  • 1. Prepare rice according to directions on the package.
  • 2. Halfway through the rice being done, melt 1 Tbsp of butter in a soup pot over medium heat, then add onion, celery and carrots. Sauté about 5 minutes, then add garlic, sauté another minute.
  • 3. Add water, chicken base and spices, then increase heat to medium-high and boil 10-15 minutes or until veggies are at desired softness.
  • 4. While the pot is boiling, remove all chicken from the bones and shred into bite sized pieces.
  • 5. Reduce heat to low, add shredded chicken and cooked rice.
  • 6. In a medium sauce pan, melt remaining butter over medium heat, add flour and stir continuously for 1 minute, or until combined. Slowly add milk whisking until combined, then add to the soup.
  • 7. Let simmer about 5 minutes or until thick, then add coconut milk, stir and serve hot with a crunchy buttered baguette!

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