This Healthy Chicken and Wild Rice Soup is creamy, comforting and loaded with tender chicken, hearty wild rice and plenty of vegetables. Made without flour or butter, this cozy soup can easily be prepared on the stovetop, in the slow cooker or in the Instant Pot!
There is nothing better than a warm bowl of this Healthy Chicken and Wild Rice Soup on a chilly day! It’s creamy, hearty and packed with tender chicken, wholesome wild rice, mushrooms, carrots and celery all simmered together in a flavorful broth. Instead of using butter, flour and heavy cream like many traditional recipes, this version gets its creamy texture from coconut milk, making it a lighter, dairy-free option the whole family will love.
Why You’ll Love this Soup
- Healthy and wholesome – Packed with protein-rich chicken, vegetables and hearty wild rice for a cozy, satisfying meal you can feel good about.
- Creamy without heavy cream – Coconut milk gives the broth a delicious creamy texture without needing flour, butter or heavy cream.
- Three cooking methods – Make this chicken and wild rice soup on the stovetop, in the slow cooker or right in your Instant Pot.
- Perfect for meal prep – This soup makes delicious leftovers and is a great option for easy lunches and dinners throughout the week.
- Family-friendly comfort food – Warm, cozy and full of flavor while still being lighter than traditional creamy chicken and wild rice soup.
Is Chicken and Wild Rice Soup Healthy?
It certainly can be! This healthy chicken and wild rice soup is packed with lean protein from the chicken, fiber-rich vegetables and hearty wild rice. Unlike many creamy chicken and wild rice soup recipes that use butter, flour and heavy cream, this version uses coconut milk for a rich and creamy texture while keeping the soup dairy-free. Each serving has about 20 grams of protein and comes in at approximately 240 calories, making it a satisfying, well-balanced meal.
Ingredients You’ll Need
- chicken – I like to use shredded rotisserie chicken because it’s quick and easy with so much flavor, but if you’re making this in your crock pot or instant pot you can use uncooked chicken breasts or skinless chicken thighs. Leftover chicken (or turkey) works great too!
- wild rice – wild rice gives this soup its signature nutty flavor and chewy texture. I like to use Lundberg wild rice, but a wild rice blend can also work. Keep in mind that different rice blends may require slightly different cooking times, so check the package directions as needed.
- chicken broth – I used low-sodium chicken broth, but chicken stock or vegetable broth would work. Make sure to adjust the amount of salt used if you don’t use a low-sodium broth.
- coconut milk – full-fat canned coconut milk makes this soup deliciously creamy without using heavy cream. If you don’t need the soup to be dairy-free, you can substitute heavy cream, half-and-half or whole milk.
- veggies – I used a combination of carrots, celery, onion, and mushrooms, but feel free to add in some sweet potatoes, butternut squash or even some leafy greens like kale or spinach.
- herbs and seasonings – combination of dried thyme, dried rosemary, dried mustard, bay leaf, salt and black pepper. Dried oregano, Italian seasoning or poultry seasoning tastes great in this too. You could also add in some fresh herbs.
For the stovetop method, I like to use leftover shredded chicken or rotisserie chicken which you’ll add once the rice is done cooking.
How to Make Chicken and Wild Rice Soup
Because I know all of you use a variety of different methods when making soups, I’m sharing how to make this chicken and wild rice soup in the crock pot, your Instant Pot and on the stovetop!
Crockpot Chicken and Wild Rice Soup
- Add everything to the crockpot. Add the chicken, wild rice, mushrooms, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, sage, salt and pepper to your slow cooker.
- Cook. Cover and cook on LOW for 6 to 7 hours or HIGH for 3 to 4 hours, until the chicken is cooked through and the rice is tender.
- Shred the chicken. Remove the chicken, shred it with two forks and return it to the slow cooker.
- Make it creamy. Stir in the coconut milk and let everything warm through for about 10 minutes. Taste and season with additional salt and pepper, if needed.
Instant Pot Chicken and Wild Rice Soup
- Add the ingredients. Add the chicken, wild rice, mushrooms, onion, carrots, celery, garlic, chicken broth, thyme, rosemary, sage, salt and pepper to the Instant Pot.
- Pressure cook. Secure the lid, set the valve to sealing and cook on HIGH pressure for 30 minutes. Allow the pressure to naturally release for 10 minutes, then carefully release the remaining pressure.
- Shred the chicken. Remove the chicken, shred it with two forks and return it to the pot.
- Finish the soup. Stir in the coconut milk until creamy and heated through. Taste and season with additional salt and pepper, as needed.
Stovetop Chicken and Wild Rice Soup
- Sauté the vegetables. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrots, celery and mushrooms and sauté until softened, about 5 to 6 minutes. Add the garlic and cook for another 30 seconds.
- Simmer the soup. Stir in the wild rice, chicken broth, thyme, rosemary, sage, salt and pepper. Bring to a boil, then reduce the heat, cover and simmer until the rice is tender.
- Add the chicken. Stir in the cooked shredded chicken and continue cooking until warmed through.
- Make it creamy. Stir in the coconut milk and simmer for a few more minutes until everything is warm and creamy. Season with additional salt and pepper to taste.
Substitutions
The best part about this delicious soup is how versatile it is! Whether you need to accommodate dietary needs or looking to use up what you already have on hand, I’ve got you covered!
- Protein – save time by using leftover rotisserie chicken, leftover turkey or any plant-based options such as canned chickpeas, white beans, or even cubed tofu.
- Veggies – switch up the veggies with options like broccoli, sweet potatoes, squash, zucchini or leafy greens.
- Rice and grains – we are using nutty wild rice, but brown rice or white rice work as a softer alternative. You could also use a wild rice mix, quinoa or even cauliflower rice for a low carb option. Just make sure to adjust the cooking times for these swaps.
- Broth – instead of chicken broth, try chicken stock, vegetable broth or even bone broth for added nutrition.
- Creamy options – this recipe calls for coconut milk which is a dairy-free option, but you could also use cashew cream, heavy cream, half and half or your milk of choice.
- Thicker soup – I tried to make this soup healthier by not using any all purpose flour, but if you like a thicker soup feel free to use flour, a cornstarch slurry or arrowroot powder. Adding potatoes helps too!
Frequently Asked Questions
No, you do not need to cook the wild rice beforehand for this recipe. The uncooked wild rice cooks directly in the broth, allowing it to absorb all that delicious flavor as the soup simmers.
Yes, you can use a wild rice blend, but cooking times may vary depending on the type of rice included in the blend. Check the package directions and adjust the cooking time as needed.
Absolutely! Rotisserie chicken is a great shortcut when making this soup on the stovetop. Simply shred the cooked chicken and stir it into the soup toward the end of cooking once the wild rice is tender.
Yes! If you don’t need the soup to be dairy-free, you can substitute heavy cream, half-and-half or whole milk for the coconut milk. Keep in mind that the richness and consistency will vary slightly depending on what you use.
Yes. For the best texture, I recommend freezing the soup before adding the coconut milk or cream. Cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator, reheat and stir in the coconut milk or cream before serving.
What to Serve with Chicken and Wild Rice Soup
This healthy chicken and wild rice soup is hearty enough to enjoy all on its own, but I love pairing it with a simple salad, roasted vegetables or some warm crusty bread for dipping. Here are a few easy sides that would make this cozy soup a complete meal:
- A fresh salad – Pair this creamy soup with my Mediterranean chopped salad for something crisp and refreshing on the side.
- Roasted vegetables – My balsamic roasted brussels sprouts would be a delicious fall or winter side with this soup.
- Bread for dipping – You can’t go wrong with something warm and fluffy for soaking up that creamy broth! Serve this soup with my honey cornbread muffins or easy dinner rolls for the ultimate cozy meal.
- A lighter side – A simple green salad with my homemade lemon vinaigrette balances out the hearty chicken and wild rice perfectly.
More Cozy Soup Recipes
- Lemon Chicken Orzo Soup
- Chicken Tortilla Soup
- Detox Immune-Boosting Chicken Soup
- Olive Garden Minestrone Soup
- Healthy Lentil and Sweet Potato Stew
Hope you all enjoy this classic Chicken and Wild Rice Soup! If you love this as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Healthy Chicken and Wild Rice Soup
Video
Ingredients
- 1 Tbsp olive oil, or butter
- 1 small onion, diced
- 2 medium carrots, diced
- 3 ribs celery, diced
- 4 cloves garlic, minced
- 6 cups low-sodium chicken broth, or stock
- 1 lb chicken breasts, or shredded rotisserie chicken for stovetop
- 1 cup wild rice, uncooked
- 8 oz mushrooms, sliced (I used baby bellas)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/4 tsp dried mustard
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup full-fat canned coconut milk, or heavy cream
- Garnish with fresh thyme right before serving
Instructions
To make in your Crock Pot:
- Combine all ingredients, except for the coconut milk, to the bowl of your crock pot (you'll want to use chicken breasts or thighs), cover and cook on low 4 to 6 hours.
- Once the rice is done cooking, shred the chicken and mix in the coconut milk. Top with fresh thyme and serve!
To make in your Instant Pot:
- Just like in the crock pot instructions, add all the ingredients (except for the coconut milk) into the bowl of your Instant Pot, cover, and cook on manual (high pressure) for 30 minutes.
- Once it’s done, let the pressure release naturally for 5 minutes, then do a quick release by carefully placing the valve in the venting position to release the rest of the steam.
- Carefully remove the lid, take out the chicken and shred it using two forks. Add the chicken back into the Instant Pot, pour in the coconut milk and mix everything well. Let those flavor sit and marinate together for a few minutes before serving.
To make on the Stovetop:
- Drizzle olive oil (or butter) in a large pot or dutch oven over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes, then add in the garlic and sauté an additional 30 seconds.
- Next, pour in the chicken broth and add in the rest of the ingredients and bring to a boil (for the stovetop method, I like to use leftover shredded chicken or rotisserie chicken that I add once the rice is done cooking).
- Cover the pot and reduce the heat to low, letting the soup simmer for about 30 to 35 minutes, stirring occasionally.
- Once the rice is cooked, mix in the coconut milk and shredded chicken, taste and add additional seasonings, as-needed. Top with fresh thyme and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this as written using the stove top method and coconut milk. I highly recommend using coconut milk; it makes the broth really yummy and unique. I will definitely make this again.
I make this recipe all the time. It’s delicious!
Haven’t tried this yet – but wondering if it could be frozen? If not – I’ll probably just half it!
so for 1 cup of soup what are the calories
Couldn’t find the full fat cocnut canned milk, just lite, should I add a 1/2 cup of heavy cream with it? Thanks in advance!
That would work great!
Can a wild rice blend be substituted for the wild rice?
That would work just fine!
Hi!! I’m excited to make this tomorrow for dinner. Question: if I want to add kale to the recipe, when should I put it in? At the beginning before I slow cook for 8 hours, or at the end with the coconut milk?
My husband and I loved this! It’s so quick and easy! The flavor was great, and the coconut milk was the cherry on top. Husband even asked for this to be added to the rotation!
Hi, Kelly!! This looks delicious! It’s a cold and rainy day here, so looking forward to making this tonight! 🙂 What would you recommend adding to this is you wanted a bit of a spicy kick to it?? I thought about maybe a habanero pepper? But wasn’t sure if it might disrupt the flavor.
Thanks!
I would add in some crushed red pepper flakes! Hope you enjoy this 🙂
My husband loved this soup and had seconds and thirds! This is even with two ingredients he’s not a fan of but he ate every bit. I could leave out the onions and mushrooms but it would not be as good and now that I know he loves the soup as is, it’s stays!