Today’s recipe is the simplest version of the legendary chicken wild rice soup…from a MN gal. Ya sure ya betcha’ this is a good one! What makes this recipe even better for so many families is that I swap out the heavy cream traditionally used in favor of almond milk. It makes it lighter and healthier and perfect for people that want dairy free recipes (that still taste yummy!)
Fun fact: Minnesota is one of the healthiest states in the US, dont’cha you know!
Do you love wild rice soup? Try my Mushroom Wild Rice Soup for the classic (yet oh so tasty) version.
When you hear the word Minnesota what do you think of? Cold? Accents? Maybe things on a stick? Probably all of those…but we hope that you also think of chicken and wild rice soup. In today’s case, dairy free wild rice soup. And if you’re interested in another Minnesota tradition, don’t miss Minnesota Marshmallow Fruit Salad .
Minnesota wild rice soup is the stuff of legends.
And potlucks (shudder).
Why is wild rice a MN thing?
Minnesota’s got this thing with wild rice—and honestly, it’s pretty special. It’s one of the few places in the whole country where this grain just… grows. Naturally. The Ojibwe people have been harvesting it from the lakes and rivers (MN has alot of them!) for centuries. It’s been feeding families and communities for generations. You’ll find wild rice in Minnesota kitchens because it’s part of who we are. It tastes nutty, earthy—different from anything else. When you see it in a bowl of wild rice soup, that’s not just dinner. That’s Minnesota, right there on the table.
When it’s cold and you just need something warm and nourishing — wild rice soup gets it. It’s not trying to be fancy or perfect. It’s just there for you when you need a bowl of something that feels like care. Minnesotans have been leaning on this soup for ages, and there’s a reason why. Sometimes you need food that doesn’t ask anything of you — just shows up and feeds your belly.
Here’s the thing about this soup—it skips the dairy but still delivers all the rich, comforting flavor you crave. Using almond milk instead of cream means you get a lighter, healthier, dairy free soup without sacrificing that warm, hearty taste. I personally use this version because I avoid dairy whenever I can, and honestly, it never feels like I’m missing out. It’s wild rice soup made to fit how you eat, not how you think you should.
Almond Milk is Perfect for Dairy-Free Chicken Wild Rice Soup
You can use your favorite non-dairy milk but almond milk’s honestly perfect here. Wild rice soup already has this nutty thing going on, so almond milk just… fits. It’s like they were meant to be together, you know? The rice tastes earthy and a little nutty on its own, and the almond milk adds that creamy sweetness without being all in your face about it. Plus, it keeps things dairy-free if that’s what you need.
Tips for Making the Best Dairy Free Wild Rice Soup
Here are some helpful tips to make your dairy free wild rice soup even better:
- Use canned, cooked wild rice for convenience. Don’t worry about the purists—canned rice works great and saves time.
- Feel free to add extra veggies like diced carrots, sliced mushrooms, or celery to boost flavor and nutrition.
- To thicken your soup, increase the flour slightly; for a thinner soup, add more broth or almond milk.
- This recipe yields about 4 hearty servings—perfect for a family meal or leftovers.
- Using canned or rotisserie chicken is a great shortcut that speeds up the cooking process without sacrificing taste.
- Choose unsweetened almond milk or your favorite dairy free milk alternative to keep the soup creamy yet light.
- Stir the soup occasionally while heating to prevent sticking and ensure even cooking.
- Season with salt and pepper to taste, if you have them, fresh herbs like thyme, rosemary, or parsley would be delicious.
Ways to Make This Soup Work for You
Look, dinner doesn’t have to be perfect—it just has to happen. Here’s how to twist this soup so it actually works with what you’ve got:
- Protein swaps: Got leftover chicken sitting in the fridge? Toss it in. Chicken thighs instead of breasts? They’re actually better anyway. Turkey works too—honestly, whatever protein you can manage. Oh, and diced ham. YES!
- Wild rice stuff: Don’t stress about getting the “right” kind of wild rice. A blend works fine. Plain wild rice works fine. Use what the store has? If you can find canned wild rice…that is absolutely ideal! I have learned that wild rice can be hard to find in some areas of the country. So, use what you find.
- Making it creamier: Almond milk’s honestly perfect here but listen… full fat coconut milk makes this feel like a hug in a bowl. Cashew cream too—if you’re feeling fancy and have the time. I’ll be a bit controversial and nix the oat milk or soy milk for this recipe. Those just aren’t as yummy in this soup as the other dairy-free choices.
- Thickening: Flour’s fine, but if you need gluten free, cornstarch works. Arrowroot powder too. Just whisk it with some water first so it doesn’t get weird and clumpy.
- Add extra veggies: Mushrooms, carrots, celery—throw ’em in. Your soup, your rules. More vegetables mean you’re feeding people nourishing food, and that is the goal, especially if you are sneaky about it. Just be mindful of the time it takes to cook those veggies.
- Quick tip: Use the microwave to cook up your veggies (steamer veggie packs are great for this!) and then add those cooked veggies into the soup towards the end. Easy peasy!
- Fresh herbs: Fresh thyme if you’ve got it. Dried thyme if that’s what’s in the cabinet. Bay leaves make everything smell fancy. Fresh parsley at the end makes it look like you tried.
- Plant-based version: Swap the chicken for vegetable broth and beans, mushrooms, or jackfruit. It’s still wild rice soup and I bet it’s absolutely delicious!
How to Store Dairy Free Wild Rice Soup
- Refrigerate: Toss it in an airtight container and stick it in the fridge—it’ll keep for up to 4 days. You’ll enjoy those leftovers the next day!
- Freeze: Need it to last longer? Just transfer it to something freezer-safe and you’re good for up to 3 months. Because the soup is dairy free, it freezes well.
- Thawing: When you’re ready to eat it again, just move it from freezer to fridge the night before. Or whenever you remember. If you need to, you can gently, gently, gently warm your frozen soup on the stove (I’ve been there ;))
- Reheating: Warm it up on the stove over medium heat, give it a stir now and then until it’s heated through. That’s it.
- Adjust Consistency: If it gets thick after sitting around (because that’s what soup does), just add a splash of broth or water. Whatever you’ve got works fine.
Minnesota Dairy Free Wild Rice Soup
Ingredients
Method
- Melt the butter in a large pot on medium heat. Put in the onion and celery and sauté gently for about 5 minutes on low heat or until they are soft and the onions are translucent.
- Stir in the flour and cook for 1 minute, stirring constantly. The mixture will be thick and paste-like. This is exactly what you want. It helps thicken the soup later.
- Slowly pour in the chicken broth while stirring continuously to keep the mixture smooth. Cook for about 3–4 minutes, stirring often, until it thickens. The mixture will become quite thick at this stage. That’s normal. Once the milk is added, it will loosen into a creamy soup.
- Add the rice, chicken, and almond milk and heat through, stirring often.
- Taste and season with salt and pepper as needed. The salt needed will vary depending on the broth and chicken used. Some have more salt than others, so be sure to taste before adjusting.
Nutrition
Tried this recipe?
Let us know how it was!Now you can make wild rice soup without traditional milk and rank with the best Minnesotan out there!! High five! And if you’re looking for another easy and flavorful soup, try this Creamy Carrot + Ginger Soup.
