Dairy-Free Chicken and Wild Rice Soup (Panera Copycat)

Dairy-Free Chicken and Wild Rice Soup (Panera Copycat)

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.

Course Main Course, Soup

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15

Cook Time 55

Total Time 1

Servings servings

Calories 544kcal

Author Tessa

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)

US Customary - Metric

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.

Notes

Storage: Allow the soup to cool then transfer to an airtight container. Store in the fridge for up to 3 days. Alternatively, freeze for up to 3 months (thaw overnight in the fridge before reheating).

Reheating: Warm the soup in a pot over a medium-low heat, stirring often, until piping hot. You can also microwave individual portions in a covered bowl until heated through.

Nutrition