Last night for dinner… Oat Milk Wild Rice Soup

I grew up eating wild rice soup in Minnesota, and I find it so comforting. Since going (mostly) dairy free two years ago, I haven’t been able to have it. The weather in Boston has been so gloomy that all I could think about was this hearty soup! So, I made it dairy free using oat milk. Wild rice is a great source of magnesium and fiber. Plus, one serving of wild rice has fewer calories and double the protein of a serving of brown rice.

Oat Milk Wild Rice Soup

Total time: two hours (make the wild rice early to cut that time in half)

Serves: 4


  • 1 tablespoon butter
  • 1 cup wild rice
  • 1 chicken breast (skip if making vegetarian)
  • ½ cup carrots
  • ½ cup celery
  • ½ cup mushrooms (cut super small)
  • ½ cup white onion
  • 1 cup oat milk
  • 5 cups chicken broth (sub for vegetable broth if vegetarian)
  • Salt and pepper to taste
  • 1 bay leaf
  • 1 sprig fresh thyme (1 teaspoon dried)
  • ¼ cup chopped almonds
  • ½ cup GF flour (or regular flour)


  • Cook the wild rice according to package directions
  • Cook a chicken breast in the oven at 350 degrees. You can also use leftover chicken or rotisserie chicken. Whatever is convenient!
  • Dice carrots, celery, mushrooms and white onion
  • Heat a medium pot on low and melt the butter
  • Add all the veggies
  • Add in the wild rice, chicken, and almonds
  • Sprinkle with salt and pepper (be generous with the salt)
  • Add in both liquids (reserve 1 cup of broth), bay leaf, and thyme
  • Mix ½ cup flour with 1 cup broth in a bowl until combined, add to soup and combine
  • Let simmer on low for 45 minutes
  • Enjoy!

Serve with crunchy bread or a light salad.

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