Chicken Wild Rice Soup

On chilly days nothing beats a warm, nourishing bowl of Chicken Wild Rice Soup. Inspired by the Panera classic, this version delivers the same creamy comfort but stays dairy-free, gluten-free, nut-free, and egg-free. It’s packed with protein and simple ingredients, and you can prepare it on the stove, in the Instant Pot, or in a slow cooker.

The recipe combines tender chicken, a hearty wild rice blend, and a medley of aromatic vegetables simmered in flavorful broth. Creaminess comes from a mix of vegan cream (or full-fat coconut cream) and blended steamed cauliflower—no dairy or thickening agents required. Using chicken bone broth boosts both flavor and protein, and the soup freezes well for easy meals later.

Table of Contents

Why You’ll Love This Recipe

Panera-inspired flavor: Creamy and comforting without gluten or dairy.
Simple ingredients: Uses pantry staples and whole foods.
Multiple cooking options: Instant Pot, slow cooker, or stovetop.
Family-friendly: Kid-approved and satisfying for picky eaters.
Make-ahead friendly: Freezes and reheats well for busy nights.

Ingredients

This wholesome soup relies on straightforward, easy-to-find ingredients:

Olive oil (or avocado oil) for sautéing.
Yellow onion, celery, and carrots — the classic base for rich soup flavor.
Garlic — fresh minced garlic is best, but pre-minced works in a pinch.
Boneless skinless chicken breast — about 1.5 pounds (two large breasts); thighs are an acceptable substitute.
Chicken bone broth or chicken broth — bone broth adds extra protein and depth, but regular broth is fine.
Wild rice blend — a mix that includes wild rice and other grains; it cooks faster than pure wild rice and offers great texture.
Trader Joe’s 21 Seasoning Salute or Mrs. Dash — provides a well-balanced savory seasoning. Use whatever herb-salt blend you prefer.
Salt, pepper, and dried thyme — to taste.
Nutritional yeast (optional) — adds a savory, almost cheesy depth without dairy.
Vegan cream or canned full-fat unsweetened coconut cream — for a rich finish without dairy.
Riced cauliflower (fresh or frozen, steamed) — blended to add body and extra vegetables while keeping the soup smooth.

How to Make It

The method is flexible depending on your equipment. Below are easy directions for each option.

Instant Pot

Set Instant Pot to Sauté. Heat the oil and cook the onion, celery, carrots, and garlic until softened.
Add the chicken, 4 cups of broth, wild rice blend, and seasonings (omit the cream and cauliflower for now). Seal and cook on high pressure for 35 minutes, or until the rice is tender.
While the soup cooks, combine steamed riced cauliflower, the remaining 1 cup of broth, and the vegan or coconut cream in a blender; process until completely smooth.
When cooking is complete, remove and shred the chicken, stir the blended cauliflower-cream mixture into the pot, and adjust seasoning with salt and pepper to taste.

Crock Pot

Place all ingredients except the vegan cream, 1 cup of broth, and the cauliflower into the slow cooker. (For extra flavor you can sauté the vegetables on the stove first, though this step is optional.)
Cook on low for 6 hours or high for 3 hours, until the rice and chicken are tender.
Blend steamed riced cauliflower with the reserved 1 cup of broth and the cream until smooth, then stir into the finished soup and shred the chicken before serving. Season to taste.

Stovetop

In a large pot, heat oil over medium heat and sauté onion, celery, carrots, and garlic until the onion is translucent.
Add chicken, broth, wild rice blend, and seasonings (reserve cream and cauliflower). Simmer gently until everything is tender, about 50–60 minutes depending on your rice blend.
Blend steamed riced cauliflower with the reserved 1 cup broth and the cream until silky smooth, then stir into the soup and shred the chicken. Taste and add salt as needed.

Other Easy Soup Recipes You Will Love

If you enjoy this Chicken Wild Rice Soup, try these other cozy, gluten-free and dairy-free favorites:

Budget Beef Stew
Creamy Potato Soup
Creamy Cauliflower Soup
White Chicken Chili
Marry Me Chicken Soup

This Chicken Wild Rice Soup offers true comfort without the gluten or dairy hassle. It’s a simple, family-friendly meal that warms the body and fills the kitchen with delicious aroma.

Chicken Wild Rice Soup

Autumn @wholefoodfor7

An easy, nourishing soup that’s high in protein and fiber while still cozy and delicious. Make it in the Instant Pot, slow cooker, or on the stove.

5 from 2 votes

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Prep Time 15 mins

Cook Time 35 mins

Total Time 50 mins

Course Main Course, Soup

Cuisine American

Servings 8 1.5-cup servings

Calories 345 kcal

Ingredients

1 tablespoon olive oil or avocado oil; omit for crock pot
1 medium yellow onion finely diced
2 sticks celery finely diced
2 medium carrots or 3 cups baby carrots; finely diced
1 tablespoon fresh minced garlic
1.5 pounds boneless skinless chicken breast about 2 large breasts
1 cup wild rice blend
5 cups chicken bone broth for higher protein; divided
2 tablespoons Trader Joe’s 21 Seasoning Salute or Mrs. Dash
2 tablespoons nutritional yeast optional, recommended for extra savory flavor
1 teaspoon dried thyme
1 1/2 teaspoons salt or garlic salt; adjust to taste
1/2 teaspoon pepper
1 cup heavy vegan cream or 1 cup unsweetened full-fat coconut cream
1 12-ounce bag fresh or frozen riced cauliflower steamed, about 2 cups

Instructions

Instant Pot

Sauté the olive oil, onion, celery, carrots, and garlic using the Instant Pot Sauté setting.
Add the chicken, 4 cups broth, wild rice blend, and seasonings (leave out the cream, remaining 1 cup broth, and cauliflower). Seal and cook on high pressure for 35 minutes, until rice is tender.
While it cooks, blend steamed riced cauliflower, the reserved 1 cup broth, and the cream until very smooth.
Remove and shred the chicken, stir in the blended cauliflower-cream mixture, and adjust salt to taste before serving.

Crock Pot

Add all ingredients except the vegan cream, 1 cup broth, and cauliflower. (Optional: sauté the vegetables first for deeper flavor.)
Cook on low for 6 hours or high for 3 hours, until rice and chicken are tender.
Blend steamed riced cauliflower with the reserved broth and cream until smooth, then shred the chicken and stir the mixture into the finished soup. Season to taste.

Stovetop

Sauté onion, celery, carrots, and garlic in oil over medium heat until the onion is translucent.
Add chicken, broth, wild rice, and seasonings (reserve cream and cauliflower). Simmer 50–60 minutes or until rice is tender.
Blend steamed riced cauliflower, reserved broth, and cream until silky, then stir into the pot. Shred chicken and season to taste.
Freeze: This soup freezes very well in a sealed container for up to 3 months.

Notes

Salt: Broths and seasoning blends vary in saltiness. Taste and add salt at the end to suit your preference.

Quick prep tip: Pulse the onion, celery, and carrots in a food processor for 10 seconds to get evenly small pieces that kids often prefer.

Nutrition

Calories: 345kcal
Carbohydrates: 23 g
Protein: 28 g
Fat: 16 g
Fiber: 4 g
Sodium: 623 mg

Keyword dairy-free, easy, egg-free, gluten-free, main dish

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