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–+ servings
Pumpkin Wild Rice Soup

Creamy Pumpkin Wild Rice Soup to Cozy Your Chilly Nights

Enjoy this comforting Dairy-Free Chicken Wild Rice Soup, perfect for chilly nights with its creamy texture and hearty ingredients.
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Prep Time 15 minutes
Cook Time 8 hours
Additional Cooking Time 15 minutes
Total Time 8 hours 15 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pieces Boneless Skinless Chicken Breasts Use rotisserie chicken for quicker prep.
  • 1 cup Onions, diced Substitute shallots for a sweeter taste.
  • 1 cup Celery, chopped Could swap with leeks for a milder flavor.
  • 1.5 cups Carrots, chopped Use parsnips for a different twist.
  • 1-2 cloves Garlic, minced Fresh garlic yields a more robust taste.
  • 2 pieces Bay Leaves Omit if unavailable.
  • 2 tbsp Sodium-free Seasoning Mrs. Dash or similar blends work well.
  • 6 cups Chicken Broth Ensure gluten-free for those with allergies.
  • 1.5 cups Cooked Wild Rice Can use pre-cooked rice for convenience.
For Creaminess
  • 0.25 cup Dairy-Free Margarine Can substitute with olive oil.
  • 0.25 cup All-Purpose Gluten-Free Flour Ensure it’s suitable for sauces.
  • 1 cup Dairy-Free Milk Options include oat, almond, or soy milk.

Equipment

  • Slow Cooker
  • Saucepan

Method
 

Step-by-Step Instructions for Dairy-Free Chicken Wild Rice Soup
  1. In your slow cooker, combine the boneless skinless chicken breasts, diced onions, chopped celery, vibrant carrots, and minced garlic. Add in the bay leaves, sodium-free seasoning, and pour in the chicken broth. Cover the slow cooker and set it to high for 6 hours or low for 8 hours.
  2. Let the mixture simmer, allowing flavors to meld beautifully as the chicken cooks to tender perfection.
  3. Once cooking is complete, carefully remove the chicken breasts from the slow cooker. Using two forks, shred the chicken into bite-sized pieces before returning it to the slow cooker.
  4. In a saucepan over medium heat, melt the dairy-free margarine until it's bubbling. Gradually whisk in the gluten-free flour, stirring continuously for about 2 minutes until it's golden.
  5. Slowly pour in the dairy-free milk, whisking until the mixture is smooth and thick, then pour the creamy sauce into the slow cooker and gently stir it into the soup mixture.
  6. Continue to cook on high for an additional 15 minutes if you’ve made the sauce ahead. Serve hot and enjoy.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 360mgPotassium: 800mgFiber: 5gSugar: 4gVitamin A: 150IUVitamin C: 20mgCalcium: 4mgIron: 10mg

Notes

This soup is perfect for busy weekdays and can be customized with various extra ingredients based on your family's tastes.

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