Dairy Free Creamy Chicken and Wild Rice Soup
This Dairy Free Creamy Chicken and Wild Rice Soup is a delicious and easy slow cooker meal! It is a dupe for Panera’s Cream of Chicken & Wild Rice Soup and tastes exactly like it! Except gluten free, dairy free and packed with nutrients.
I have so many memories of going to Panera with my friends throughout my teenage years and getting the “You Pick Two”. I would always get the Cream of Chicken & Wild Rice Soup + half of a sandwich. Or maybe half of a salad if I was feeling like I needed to be particularly “healthy” that day 😉 I am so excited about this easy, healthier, and dairy free version!
There is something so comforting about this soup – it’s basically like a big hug in a bowl. This version also couldn’t be easier to make. There is no sautéing involved – you literally just put everything into the slow cooker and go about your day!
What You Need to Make this Dairy Free Creamy Chicken and Wild Rice Soup
You only need a few simple ingredients to make this
- Chicken breasts – I used about 1.5 lbs
- Onion
- Carrots
- Celery
- Minced garlic
- Wild rice – I used this Lundberg Farms brand which is certified gluten free.
- Chicken broth
- Bay leaf
- Dried rosemary
- Dried thyme
- Sage
- Salt & Pepper
- Raw, unsalted cashews – I like to get these on Amazon or at Trader Joe’s.
That’s it!
Is there a Nut Free option?
Yes! You can sub 1 cup of full fat coconut milk or original flavor Nutpods for just a cashew free option (it does have nuts). If you want the soup to be a little thicker, you can stir in 1 tsp of arrowroot powder mixed with 1 tbsp of water. Stir for a few minutes and you’ll be good to go!
How to Make This Dairy Free Creamy Chicken and Wild Rice Soup
I’ve included both slow cooker and Instant Pot directions below. I recommend soaking your cashews in boiling water before blending. You can pour water over them and let the bowl sit on the counter for the day while your soup cooks.
For the slow cooker, add in all of the ingredients except for the cashews and water. Stir to combine, then cook on high for 4-5 hours, or low for 8-10 hours. Remove the chicken and shred it using two forks. Return the shredded chicken to the pot. Make the cashew cream by combining the cashews and water. Blend on high for 1 minute or until the sauce is smooth and no chunks remain. Pour it into the slow cooker and stir to combine. It will thicken upon standing. Enjoy!
If you try this soup, make sure to tag me on Instagram so I can see your creations!
Looking for some other comforting soup recipes? Check these out:
Whole30 Broccoli “Cheese” and Potato Soup
Happy Cooking!
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Dairy Free Creamy Chicken and Wild Rice Soup
Ingredients
- 1.5 lbs chicken breasts, boneless, skinless
- 1 cup diced onion
- 1 cup diced celery
- 1 cup diced carrots
- 3 cloves minced garlic
- 1 cup wild rice
- 6 cups chicken broth
- 1 bay leaf
- 1 tsp dried sage
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1 tsp sea salt , more to taste
- 1/2 tsp fresh cracked black pepper
Cashew Cream
- 1/2 cup raw, unsalted cashews
- 3/4 cup water
Nut free alternative
- 1 cup full fat coconut milk, or Original Nutpods creamer for just cashew free.
Equipment
- Slow Cooker
- Instant Pot
Instructions
- Add the cashews to a bowl and cover them with boiling water. Let them soak on the counter while the soup cooks.
Slow Cooker Instructions
- Place all ingredients (except for cashew cream) into the slow cooker. Stir. Cook on high for 4-5 hours or low for 8-10 hours. Remove the chicken and shred it using two forks. Add it back into the slow cooker.
- Make the cashew cream: Blend the cashews and water together on high speed until it is very smooth and creamy. Pour the cream (or coconut milk or Nutpods) into the slow cooker. Stir. Serve topped with fresh parsley (if desired) and enjoy!
Instant Pot Instructions
- Add all ingredients (except cashew cream) into the instant pot. Stir well. Cook for 35 minutes on high pressure. Manually release the steam. Remove the chicken and shred it using two forks, then add it back to the pot.
- Make the cashew cream: Blend the cashews and water together on high speed until it is very smooth and creamy. Pour the cream (or coconut milk or Nutpods) into the Instant Pot. Stir. Serve topped with fresh parsley (if desired) and enjoy!
8 Comments on “Dairy Free Creamy Chicken and Wild Rice Soup”
I’d like to try and make this Whole30 by swapping out the rice for cauliflower rice and only putting it in at the end. But, would you recommend changing the liquid quantities too?
So, so good!!! We made this tonight and we will definitely be making again! I’ve never cooked much with cashew cream but it added the perfect amount of creaminess! So comforting and delicious!!
This was a hit with my husband 3 and 1.5 year old! So easy and we did the Insta pot instructions subbed coconut milk (instead of making cashew milk) and bone in chicken thighs because that was what we had and it was delicious! Adding to our rotation!
So delicious and homey! An absolute must make this winter!
I thought when my husband saw me prepping the cashews (it was actually my first time ever cooking with cashew cream) he would be hesitant about trying a dairy free soup, but he loved it!! We both did! My house smelled amazing all day, and it was hard to wait hours to try it. Chicken and Wild Rice Soup is a comfort food of mine, and I’m so pumped that I don’t have to feel crappy (pun intended) after eating this one!
So good! Made this with coconut milk and it was seriously so easy and satisfying. Will definitely keep this in the rotation
This is such a yummy recipe! I’ve made3 of your recipes now and I’m so impressed.
Thank you Miriam!!