Whenever the weather cools down, I always find myself craving a big, warm bowl of creamy soup.

A classic wild rice soup is one of my favorites, but traditional versions are usually loaded with heavy cream that does not always sit well with everyone.

That is why I created this dairy free creamy chicken wild rice soup. It gives you all the rich, hearty texture you want, completely dairy free.

You get tender chicken, earthy mushrooms, and chewy wild rice in every single spoonful.

It is simple to make in one pot on the stove, and it makes the whole house smell amazing while it simmers.

Why This Recipe Is a Keeper

Perfect Creamy Texture – The oat milk creates a rich and velvety base that mimics heavy cream without using any dairy products at all.

Wholesome Wild Rice Blend – Using a wild rice blend adds a satisfying chew and nutty flavor that makes every spoonful feel substantial and hearty.

Fresh and Savory Ingredients – The combination of cremini mushrooms, carrots, and celery builds a deep foundation of flavor that tastes incredibly fresh.

One Pot Convenience – You can cook everything in just one Dutch oven, which keeps cleanup simple and lets the flavors meld together perfectly.

Here’s What You’ll Need

4 tbsp Dairy Free Butter
1 Large Yellow Onion, Diced
3 Medium Carrots, Diced
3 Celery Stalks, Diced
8 oz Cremini Mushrooms, Sliced
4 Garlic Cloves, Minced
1 tsp Dried Thyme
1/2 tsp Dried Rosemary
1/3 cup All Purpose Flour
7 cups Chicken Broth
1 cup Wild Rice Blend, Uncooked
1 1/2 lb Boneless Skinless Chicken Breasts
1 Bay Leaf
1 1/2 tsp Salt
1/2 tsp Black Pepper
1 1/2 cups Unsweetened Plain Oat Milk
1 tbsp Lemon Juice
2 tbsp Fresh Parsley, Chopped

How to Make It

Step 1

Melt the dairy free butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 minutes until softened.

Step 2

Add the mushrooms and cook for 5 minutes until browned. Stir in the garlic, thyme, and rosemary for 30 seconds.

Step 3

Sprinkle in the flour and stir for 1-2 minutes, then slowly whisk in the chicken broth until smooth.

Step 4

Add the wild rice blend, whole chicken breasts, bay leaf, salt, and pepper. Bring to a boil, then cover and simmer on low for 20-25 minutes until the chicken reaches 165°F.

Transfer the chicken to a plate and shred it with two forks.

Step 5

Continue simmering the soup, covered, for another 20-25 minutes until the wild rice is tender and starting to split open.

Step 6

Stir in the oat milk and shredded chicken and heat gently for 5 minutes. Discard the bay leaf, stir in the lemon juice, and adjust the salt to taste.

Step 7

Ladle into bowls and top with fresh parsley.

Recipe Tips

Pick the Right Oat Milk

Make sure to check the carton and buy plain, unsweetened oat milk with no added vanilla or sugar. Even a small hint of vanilla or sweetness will ruin the savory flavor of this soup.

I recommend using an extra-creamy style oat milk if you can find one at the store. It provides a velvety body that mimics heavy cream better than regular thin oat milk.

Stick to a Wild Rice Blend

You will get the best results if you use a wild rice blend instead of pure, one hundred percent wild rice. Pure wild rice takes nearly an hour to soften and requires a lot more liquid to cook properly.

A blend includes other whole grains that pop open right on time during the simmer. This guarantees your rice gets tender without turning the carrots and celery into mush.

Whisk in the Broth Slowly

After you stir the flour into the vegetables, let it cook for a full minute so the raw flour taste disappears.

From my experience, pouring in just one cup of broth first makes a massive difference. Whisk that small amount until you have a smooth paste, then slowly pour in the rest so no flour clumps form.

What to Make Next