I love a hearty bowl of soup in the fall (who doesn't!?) and this Dairy-Free Chicken and Wild Rice Soup really ticks all the boxes. It's my take on Panera's classic offering, with a creamy base of coconut milk, chicken broth, herbs, and shredded chicken. I add wild rice and simmer until the grains soften, just until they retain a bit of bite. Topped with a sprinkle of fresh parsley, I think it may even be better than the original! Gluten-free, dairy-free.
A Creamy, Satisfying Soup
Nothing is better than a steaming bowl of soup when the weather cools down. I used to love Panera's flavor combinations and their Chicken & Wild Rice Soup was one of my favorites (before going gluten and dairy-free, that is!). Here I've recreated that same taste at home, minus the heavy cream and wheat flour, for a dinner that's satisfying, easy and allergen-friendly. I grab a rotisserie chicken and shred that up to make prep simpler, plus rely on dried herbs which I always have on hand in the pantry. The one ingredient you may have to seek out is the wild rice blend, which is so worth it for its delicious nutty taste and toothsome texture.
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Ingredients and Substitutions
Avocado oil - Has a high smoke-point, making it perfect for sauteeing the vegetables to start off the soup. Olive oil is a great swap here.
Yellow onion, carrots, and celery - This trio of vegetables adds a ton of flavor, varied texture, and a little sweetness to the base of the soup. Onion can be substituted with a couple of shallots, if needed.
Garlic - Use fresh garlic for the best flavor. Pre-chopped also works to speed up prep.
Chicken broth - Go for a high-quality broth here since it'll lend a rich, savory taste to the soup base. Look for one which is certified gluten-free, if needed.
Wild rice blend - A pre-mixed blend of wild, brown, red, and black rice which retains a nice 'bite' once cooked in the soup. Make sure you're using one which is gluten-free and doesn't contain dry pasta.
Cooked shredded chicken - Either grab a rotisserie chicken (check it's gluten-free) or poach a few chicken breasts in water before shredding.
Dried thyme, sage, rosemary, bay leaf - Give that classic woodsy herbal flavor to the soup. Fresh herbs also work well, if you have them to hand!
Dairy-free half and half - A dairy-free addition that makes the soup ultra creamy. Cashew cream or full-fat coconut milk is another dairy-free option you could use here.
Arrowroot starch - A gluten-free starch which thickens the base and enhances the creamy texture. Cornstarch will work too.
Fresh parsley - Adds a vibrant pop of color and a refreshing, clean flavor to balance the creaminess of the soup.
Salt and black pepper.
Variations
Try a twist on the base recipe to make it your own:
- Use leftover shredded turkey from Thanksgiving in place of the chicken.
- Add diced butternut squash or sweet potato for some extra nutrients and sweetness.
- Stir in a few handfuls of baby spinach or shredded kale near the end of cooking.
Recipe tips
- When shredding a lot of chicken, it can be useful to utilize a stand mixer to speed things up! Add large, cooled pieces of chicken to the stand mixer with the paddle attachment and mix on low-medium to shred the meat quickly.
- Soup tasting a bit bland? Add a squeeze of fresh lemon juice (and maybe a touch more salt!).
- Wild rice takes a while to cook as it's a wholegrain. When fully cooked, it should retain a nice 'al dente' bite, but shouldn't be grainy or chalky. You may need to simmer it a little longer, depending on how old your packet is.
More Chicken Recipes
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📖 Recipe
Dairy-Free Chicken and Wild Rice Soup (Panera Copycat)
Ingredients
- 2 tablespoons avocado oil
- 1 medium yellow onion diced
- 3 carrots peeled and sliced
- 3 celery stalks sliced
- 3 garlic cloves minced
- 4 cups chicken broth
- 2 cups water
- 1 cup wild rice blend uncooked
- 3 cups cooked shredded chicken rotisserie works great
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ½ teaspoon dried rosemary
- 1 dried bay leaf
- 1 teaspoon salt plus more to taste
- ½ teaspoon ground black pepper
- 1 ½ cups dairy-free half and half or full-fat coconut milk
- 2 tablespoons arrowroot starch
- 3 tablespoons water for slurry
- 2 tablespoons fresh parsley chopped (optional, for serving)
Instructions
- Heat avocado oil in a large soup pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook, stirring occasionally, until softened, about 7-8 minutes.
- Stir in garlic and cook until fragrant, about 30 seconds.
- Pour in chicken broth and water and stir in wild rice blend, thyme, sage, rosemary, bay leaf, salt, and pepper. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender (about 45 minutes).
- Stir in shredded chicken and let it warm through in the soup.
- Whisk together arrowroot starch and water in a small bowl until smooth. Stir the arrowroot slurry into the soup along with the half and half. Simmer on medium-low heat, stirring occasionally, until the soup thickens slightly, about 5 minutes. Reduce heat to low and simmer for additional 5-10 minutes. Season with salt and pepper to taste.
- Ladle into bowls and top with parsley.
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