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. 

creamy chicken wild rice soup dairy free

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

Whole30 Chicken Pot Pie Soup

Dairy Free Cheeseburger Soup

Happy Cooking!

*This post contains affiliate links. This means if you use one of my links to make a purchase, I may receive a small commission at no additional cost to you. Thank you for supporting Mary’s Whole Life!

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 Bread's Cream of Chicken & Wild Rice Soup and tastes exactly like it! Except gluten free, dairy free and packed with nutrients. 
5 from 6 votes
Leave a Review »

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

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!

Nutrition

Calories: 395kcal, Carbohydrates: 31g, Protein: 32g, Fat: 17g, Saturated Fat: 9g, Cholesterol: 73mg, Sodium: 1418mg, Potassium: 1032mg, Fiber: 3g, Sugar: 4g, Vitamin A: 3674IU, Vitamin C: 22mg, Calcium: 62mg, Iron: 4mg