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 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!
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)!
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 (no cream)
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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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!
I am so glad you are enjoying these soup recipes!
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
Hi Jan, you can remove the cabbage if you prefer.
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.
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.
Looking for to receiving great recipes
OMG! This was so easy and yet sooooo good! Thank you for yet another family favorite.
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.
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.
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!