Minnesota Dairy Free Wild Rice Soup

This Minnesota dairy free wild rice soup is a comforting, lighter take on classic chicken wild rice soup using almond milk instead of cream. It features cooked wild rice, chicken, veggies, and seasonings, thickened with flour. Easy to make, store, and customize with extra ingredients.

Course Main Course, Soup

Cuisine American

Diet Low Lactose

Keyword dairy-free, soup

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 224kcal

Ingredients

1 cup cooked wild rice
3 tablespoons butter
1 cup diced celery (2 large stalks)
3 tablespoons flour
10 ounces (1 can) chicken broth
2 cups unsweetened almond milk
1.5 cups diced chicken
salt and pepper to taste

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Instructions

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.

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