You won’t miss the dairy (or the gluten) in this Dairy Free Chicken Wild Rice Soup! And it is so easy to make with the help of a slow cooker.
Jump to RecipeThis is a take on a classic Chicken Wild Rice Soup with a dairy-free, gluten free twist. And you won’t even notice!
The soup is creamy and hearty, perfect for a fall or winter day. You’ll find lots of key nutrients in the soup – complex carbs (wild rice), protein (chicken), fiber (veggies), and healthy fats (coconut milk). A well-rounded meal.
Dairy and Gluten Free Ingredients
- Garlic – classic flavor enhancer
- Mirepoix – aka onion, carrots, celery (note: you can also add a cup of chopped mushrooms)
- Chicken – I prefer to use chicken breasts in this recipe, but chicken thighs would also work
- Wild Rice – my guess is you could substitute white rice
- Chicken Broth – you could use vegetable broth or add a little bone broth
- Olive Oil – butter is an option, although I haven’t tried it
- Tapioca Flour – you can give arrowroot flour a try, but I know that all purpose gluten free flour works great
- Coconut Milk – use canned coconut milk, full fat
Making the Dairy Free Chicken Wild Rice Soup
Pretty simple, all you have to do is put the ingredients in the slow cooker! Start with the carrots, onion, celery, and garlic. Pat the chicken dry before setting into the pot, then top with wild rice and spices. Last, pour in the chicken broth, cover, and set slow cooker to high.
After four hours, remove and shred the chicken. Prepare the roux by placing the olive oil, coconut milk, and tapioca flour into a saucepan and heat on low to medium heat. Continue to stir occasionally, making sure that it doesn’t stick to the bottom of the pan. After about five minutes, the mixture will thicken resembling bread dough (roux).
Then add the roux into the slow cooker, stirring well in order to break up with clumps. Add the shredded chicken back into the pot and combine. Serve, season salt and pepper, and enjoy!
If you’re looking for another soup recipe, check out this Immune Boosting Turmeric Chicken Soup.
Dairy Free Chicken Wild Rice Soup (Slow Cooker)
Ingredients
- 3 cloves garlic minced
- 1 small yellow onion diced
- 3 stalks celery chopped
- 2 cups matchstick carrots
- 1 lb chicken breast
- 1 cup wild rice
- 1 tsp dried thyme
- 1 tsp rosemary
- 1 tsp salt
- 6 cups chicken broth
For the Roux
- ¼ cup olive oil
- 1 cup canned coconut milk full fat
- ½ cup tapioca flour or all purpose gluten free flour
Instructions
- Prepare the vegetables and add them to the slow cooker. Place in the chicken breasts, add the wild rice, and sprinkle in the thyme, rosemary, and salt. Pour in the broth.
- Cook on high for 4 hours, then remove the chicken and shred.
- In a sauce pan over low to medium heat, combine olive oil, coconut milk, and tapioca flour. Heat for five minutes, stirring occasionally, and a doughy roux will form.
- Stir the roux into the soup, breaking up any clumps, and add back in the shredded chicken. Serve and season with salt and pepper. Enjoy!
