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Dairy-free Chicken and Wild Rice Soup

Recipe by The Pioneer Chicks
Prep Time 15 minutes
Cook Time 20 minutes
10 minutes
Total Time 45 minutes
Servings 8 people
Author Alexa Lehr

Ingredients

  • 4-6 cups homemade bone broth
  • 2 cups additional broth or water
  • 3/4 cup wild rice
  • 2-3 cups cooked chicken
  • 2 medium carrots, peeled and chopped
  • 2 ribs celery, washed and chopped
  • 1 medium onion, peeled and chopped
  • 1 bulb garlic, crushed
  • 2 T. dried thyme
  • 2 T. olive oil or butter (omit for slow cooker option)
  • salt and pepper to taste
  • 1 cup dairy-free milk or coconut cream
  • 1/2 cup dairy-free cheese mozzarella shreds

Instructions

Instant Pot

  • Turn your Instant Pot onto Saute. Add the olive oil, carrots, onion, celery, garlic, thyme, salt, and pepper. Saute for 2-5 minutes.
  • Add 4 cups of bone broth, 2 cups of bone broth or water, and the wild rice. Stir to combine everything and make sure nothing is sticking to the bottom of the Instant Pot.
  • Close the Instant Pot and program it for pressure cooking on high for 20 minutes. You can do the natural release or intermittent release option.
  • Once all the pressure has been released, open the lid. If the soup seems too thick, add 1-2 more cups of warm bone broth. Stir in the milk and cheese and let the soup simmer for 10 minutes before serving.
  • You can also turn the Instant Pot onto slow cooker mode after the soup has been pressure cooked if your model has that option. Alternatively, transfer the soup to a pot and let it simmer over the stovetop until you are ready to serve it.

Slow Cooker

  • Combine all of the ingredients except the milk, cheese, and olive oil in a slow cooker. Start with 4 cups of bone broth and add more broth as needed when the rice cooks.
  • Let the soup slow cook for 4-6 hours on high or 6-8 hours on low. Check on it periodically to see if you need to add more broth.
  • About 30 minutes prior to serving the soup, add the milk and cheese. Stir to combine. Serve warm!