Creamy, gluten-free chicken and wild rice soup is comforting, packed with veggies, and rich in protein! This version is dairy-free with no cream.

Wild rice soup with carrots, mushrooms and herbs in a bowl with a spoon.

There’s nothing like a hearty and creamy soup during the cooler months, and chicken and wild rice soup is a classic that everyone needs a good recipe for! This version is gluten-free, dairy-free, and features plenty of veggies and protein.

Table of contents

What is the secret to creamy soup without heavy cream?

This soup uses two secret ingredients to make it creamy while being dairy-free…

  1. Coconut milk! Coconut milk is the best dairy-free alternative to a creamy soup or sauce, but without the dairy. It’s creamy, rich, and dairy-free.
  2. Arrowroot starch. Arrowroot starch is the second secret ingredient to make this soup thick, adding to that creamy feel. It’s a grain-free alternative to flour or corn starch.

Why you’ll love this creamy chicken and wild rice soup

  • Comfort food perfection. What’s more comforting than creamy, warm soup on a winter evening!
  • Creamy without cream! I love how creamy this soup gets without the dairy!
  • Thickened without flour. This recipe uses arrowroot starch to make it thicker without flour!

Recipe Ingredients

See the recipe card below for full information on ingredients and quantities.

All of the ingredients needed to make creamy chicken and wild rice soup.
  • Wild Rice Blend. I highly recommend using a blend as I think it adds better flavor and texture to the soup. A wild rice blend usually contains both wild rice and brown rice, which will give better flavor and texture to the soup.
  • Chicken Breast. You could use chicken thighs here or save time with a rotisserie chicken.
  • Arrowroot Starch. Tapioca starch should work in this recipe as well.
  • Mushrooms, Celery, Carrots, and Onions. I love this combo of veggies in the soup, but you could switch it up depending on what you have on hand.

How to make Creamy Chicken and Wild Rice Soup

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Sauting vegetables in a Dutch oven.

Step one. Sear the chicken then set aside. Add the chopped veggies and oil and saute.

Broth being added to the soup with a wooden soup stiring.

Step two. Pour the broth into pot and stir.

A chicken breast being added to the soup.

Step three. Add the chicken and bring to a boil. Once chicken is fully cooked, set aside.

Wild rice soup in a pink pot with a spoon.

Step four. Add the wild rice and simmer. The add the coconut milk and arrowroot starch combination to thicken the soup. Add diced chicken and stir to combine. Enjoy!

Tips & Tricks

  • Make sure you use a wild rice blend. A wild rice blend usually contains both wild rice and brown rice, which will give better flavor and texture to the soup.
  • Save time with a rotisserie chicken. This recipe works perfectly with precooked rotisserie chicken.
  • Adjust the thickness of the soup. If a thicker soup is desired, combine another tablespoon of arrowroot starch with a tablespoon of chicken broth and add it to the soup. If a thinner soup is desired, add more broth. 

Recipe FAQS

Is wild rice soup gluten-free?

Though wild rice is gluten-free, wild rice soup is typically thickened with flour. This recipe is made with arrowroot starch instead to thicken without gluten.

Does wild rice get mushy in soup?

Wild rice is a lot heartier than white rice, and it won’t get mushy in the fridge!

Other Gluten-Free Soups to Try…

If you tried this Creamy Chicken and Wild Rice Soup or any other recipe on my blog please leave a rating and let me know how it went in the comments below. Thanks for visiting!

Wild rice soup in a pink pot with a spoon.
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Gluten-Free Creamy Chicken and Wild Rice Soup

Yield: 4
Author: Michelle
Creamy, gluten-free chicken and wild rice soup is comforting, packed with veggies, and rich in protein! This version is dairy-free with no cream.
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Ingredients
 

  • Salt and pepper
  • 1 tsp dried thyme
  • 2 tsp dried parsley
  • 1 tsp dried sage
  • 2 tbsp avocado oil
  • 1 lb chicken breast
  • ½ yellow onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 cup button mushrooms, sliced
  • 2 carrots, diced
  • 6 cups chicken broth
  • 1 cup wild rice blend
  • 1 cup coconut milk
  • 3 tbsp arrowroot starch

Instructions
 

  • Combine the salt, pepper, and herbs in a small bowl.
  • Season the chicken breast on both sides with half of the seasoning blend, and set the other half of the seasonings aside.
  • Using a large pot or dutch oven, heat 1 tbsp of avocado oil over medium heat. Add the chicken to the pot and sear on both sides to lightly brown. Set aside.
  • Add more avocado oil to the pot along with the chopped veggies. Season with the remainder of the seasonings and toss. Saute for 4-5 minutes or until the veggies are lightly tender.
  • Pour the broth into pot and add the chicken. Stir well and bring to a boil.
  • Check the internal temperature of the chicken for 165 F, and set aside on a covered plate to keep it warm.
  • Rinse the wild rice and add it to the soup. Stir well and reduce to a low simmer. Stir often and simmer for 40 minutes (covered), or until the rice is tender.
  • Combine the coconut milk and arrowroot starch in a separate bowl and slowly stream it into the cooked soup, stirring constantly. The soup should thicken up.
  • Dice the cooked chicken and add it to the soup, stirring well to combine.
  • Serve the soup topped with fresh thyme and serve.

Notes

If a thicker soup is desired, combine another tablespoon of arrowroot starch with a tablespoon of chicken broth and add it to the soup. If a thinner soup is desired, add more broth. 
All nutrition facts are estimated and will vary.
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