This gluten-free chicken mushroom and wild rice soup is so comforting, flavorful and easy, thanks to the addition of coconut milk and a quick puree technique that makes the dairy-free broth ultra creamy without any flour or starch. It’s the perfect healthy hybrid of a cream of mushroom soup and a classic chicken and wild rice soup.
When I was writing my most recent cookbook, I knew I wanted to include a recipe for dairy-free mushroom wild rice soup and I tested it to perfection. Wild rice is such an underappreciated grain and especially in soups, it can add bulk and heft while still feeling nourishing.
I took this version a step further adding chicken thighs to the mushroom and wild rice soup, which really makes it feel more like a stew while still being light.
Most chicken wild rice soups are not gluten-free thanks to flour that thickens the broth (think, the type of soup that sticks to your ribs and bread bowls). If you manage to avoid this, they instead use heavy cream to create that rich texture.
As you know from many of my dairy-free soup recipes, I have two secret weapons for creating that thick, creamy texture without any flour or starch.
How to make chicken and wild rice soup dairy-free & gluten-free:
For the mouthfeel, I use coconut milk, which is the creamiest of all plant-based milks, and contrary to popular belief, doesn’t not have an overly tropical flavor when paired with other savory ingredients (in this case, paprika, tamari, and earthy wild rice). It’s what I use in this fan favorite chicken mushroom rice casserole.
The second trick, which I also use in this dairy-free cream of mushroom soup, is to simply puree a third of the soup! I use an immersion blender, but you can transfer 4 cups to a stand blender too. This might seem like a pain, but in my experience, it’s just as quick and easy as creating a roux with gluten-free flour.
Last pro tip: if you want to use the entirety of your cremini mushrooms for this chicken and mushroom wild rice soup, finely chop or mince those stems. They are usually too woody for most dishes, but in long cooked soups they can add extra flavor without messing up the texture.
I know you’ll go nuts for this dairy-free gluten-free one pot dinner. Read on for my chicken wild rice mushroom soup!
With health and hedonism,
Phoebe
Chicken Mushroom & Wild Rice Soup (Dairy and Gluten-Free!)
Servings 4
Ingredients
- Olive oil
- 1 pound boneless skinless chicken thighs
- Sea salt
- 1 large yellow onion diced
- 2 medium carrots diced
- 8 ounces cremini mushrooms stems removed, sliced (see note)
- 2 large garlic cloves minced
- 1/2 teaspoon paprika
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon tamari or gluten-free soy sauce
- One 14-ounce can full fat coconut milk
- 1 cup wild rice
- 6 cups chicken stock or water
- 1 tablespoon apple cider vinegar
Instructions
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Set a large Dutch oven (with a lid) over medium-high heat. When hot, add a thin layer of olive oil. Season the chicken thighs with salt and arrange in an even layer in the pan. Sear the chicken on both sides until golden brown, about 8 minutes total. Remove to a plate.
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Add the onions and carrots to the pot, along with another glug of olive oil, if necessary. Sauté the veggies until soft, about 5 minutes. Add the mushrooms, garlic, and paprika. Continue cooking until the mushrooms have reduced in size and the garlic is fragrant, 3 minutes more.
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Pour in the tamari or soy sauce and the coconut milk, then season with ½ teaspoon salt. Stir in the wild rice. Return the chicken to the pot and cover with the stock or water. Bring to a boil over high heat. Reduce the heat to medium-low, cover and cook for 45 minutes, or until the rice is tender and the chicken is falling apart.
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Remove the chicken piece to a bowl and shred with two forks. Meantime, continue to cook the soup uncovered for 15 minutes until more of the wild rice has bloomed.
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Off the heat, using an immersion blender, puree roughly 1/3 of the soup in the pot, or transfer 3 cups of soup to a standard blender to puree, then reincorporate in the pot. You want the dairy-free soup base to be cloudy and creamy looking, but still have plenty of
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Return the chicken to the gluten-free wild rice soup and add the vinegar. Stir to incorporate and taste for seasoning. Ladle the chicken mushroom and wild rice soup into bowls and enjoy!
Notes
If you want to use the mushroom stems, finely chop or mince and add them to the pot with the onions.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!
