This flavorful Chicken Wild Rice Soup is hearty and delicious loaded with fresh vegetables, wild rice and chicken.  This dish contains no cream or dairy products making it a healthy choice that will warm you from the inside out.

Chicken Wild Rice Soup on a white napkin with pepper and parsley on a table

Chicken Wild Rice Soup is an easy, healthy dish to whip up on a chilly day! It’s full of veggies and contains no cream (or dairy), which makes it lower in calories.

You can use either chicken or turkey in this meal (and add any veggies you happen to have on hand). It’s an easy weeknight soup, perfect served with crusty bread and salad, that will be enjoyed by the whole family, no doubt!

Chicken Wild Rice Soup with carrots and mushrooms being eaten with a spoon

This recipe uses just wild rice, not a wild rice mixture or blend.  You will find the wild rice in the grocery store near the other rice products and will likely notice it can be a little bit pricey.  For wild rice, it increases in bulk quite a bit and a little goes a long way for both quantity and flavor.  If you don’t want to buy the whole package for this recipe, check the bulk area and you can purchase just the amount needed.

Not only is this soup loaded with flavor, the chicken is full of protein and we’re always looking for ways to eat more veggies! All of the ingredients are affordable and even leftovers from other meals can be used (grilled chicken, leftover turkey, rotisserie chicken… all of them are perfect in this dish)!

Chicken Wild Rice Soup with carrots and mushrooms with pepper and parsley on a table

While I do have a rich and creamy version of Chicken Wild Rice Soup, I do really love this a dairy free version. Either of these soups will be the perfect recipe for the cold (and possibly cold) season. Without the addition of heavy cream, this version is much lower in calories but doesn’t skimp on flavor.

It keeps for a few days in the fridge or freezes beautifully in case there are leftovers – but I doubt that’ll happen because everyone will want seconds!

Chicken Wild Rice Soup on a white napkin with pepper and parsley on a table
4.84 from 30 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Chicken Wild Rice Soup (no cream)

This flavorful Chicken Wild Rice Soup is hearty and delicious loaded with fresh vegetables, wild rice and chicken.
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 6 servings


  • 1 tablespoon olive oil
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 teaspoon poultry seasoning
  • 1 cup celery sliced
  • 1 cup carrots
  • 2 tablespoons flour
  • 1 cup cabbage finely diced
  • 8 cups chicken broth
  • 2 cups cooked chicken
  • ½ large red pepper diced
  • ½ cup wild rice
  • 1 ½ cups mushrooms


  • Heat olive oil in a large pot over medium high. Cook onion and garlic until slightly softened. Add carrots, celery, poultry seasoning and flour. Cook an additional 2-3 minutes.
  • Add remaining ingredients except wild rice. Let simmer 15 minutes.
  • Add rice and continue cooking uncovered for about 35-40 minutes or until rice is tender. Season with salt and pepper and serve.
4.84 from 30 votes

Nutrition Information

Calories: 225 | Carbohydrates: 19g | Protein: 15g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 1213mg | Potassium: 606mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4010IU | Vitamin C: 42.5mg | Calcium: 55mg | Iron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner
Cuisine American

More Recipes You’ll Love

Crock Pot Ham and Bean Soup

Crock Pot Ham and Bean Soup in a white bowl with cornbread

Slow Cooker French Onion Soup

a bowl of French onion soup with cheese and thyme garnish with text

20 Minute Broccoli Cheese Soup

broccoli cheese soup in white serving bowl


Chicken Wild Rice Soup with carrots and mushrooms
Chicken Wild Rice Soup with carrots and mushrooms shown with a title


, ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  1. It was so easy to eat too much! Delicious soup! I used what ingredients I had such as chicken tenderloin instead of breast but it worked. Thank you.

  2. I have made this soup numerous times. I added a few extra spices and removed the cabbage and red pepper. It’s amazing. Can you tell me the measurement of one serving please?

  3. My favorite, healthy chicken and wild rice soup! I come back to it every time! Your version of this recipe with cream also is delicious. Thanks!5 stars

  4. Wondering if I could leave out the cabbage, my husband is not a cabbage fan , but loves any kind of rice.
    I have tried several of your recipes and have enjoyed ever one.
    Thanks for sharing

  5. Other than increasing all the vegetables by about one-half and using homemade chicken stock I followed the recipe exactly. This is a delicious hearty soup and now one of my favorites.5 stars

  6. So easy and tasty! I didn’t have cabbage, but I had fresh green beans to use up, so I put some of that in instead. I also found myself out of chicken bullion and used a vegetable instead—still very good. I just love wild rice soups.5 stars

  7. Love this recipe, I have made it a bunch of times now. The only thing I do not use is the red pepper, I just dont think it goes with this recipe, not sure why you added it? We have absolutely no flour or white sugar in our house(Bleached things are BAD) , so I was not able to add the flour but it still is a great soup.

    Thanks4 stars

  8. I would normally use chicken with bones like cut up chicken. Doesn’t matter what part of chicken as long as the skin and fat has been trimmed off. Using the meat only specially when its cooked gives you a very little to no taste soup. The rice will thicken the soup if you let it boil a little longer.

    1. We used 2 cups of cooked chicken for this recipe, great of leftovers. But you can use whichever part of the chicken you prefer Judith. If using raw, I would add the rice when there is about 35-40 minutes until the chicken is fully cooked. Enjoy!