Tender chicken, wild rice, carrots, and herbs come together in a comforting soup with a creamy plant-milk broth—no heavy cream needed.

Prep: 15 minutes | Cook: 50–60 minutes | Servings: 6

Ingredients

• 1 lb boneless skinless chicken breast
• ¾ cup uncooked wild rice blend, rinsed
• 2 carrots, diced
• 2 celery stalks, diced
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 tbsp olive oil
• 6 cups low-sodium chicken broth
• 1 tsp dried thyme
• ½ tsp dried rosemary
• 1 bay leaf
• 1 cup unsweetened unflavored oat or pea milk
• 2 tbsp flour
• 2 cups chopped baby spinach, optional
• 1 tbsp lemon juice
• Salt and black pepper to taste

Instructions

1. In a large pot, sauté onion, carrots, and celery in olive oil for 5–6 minutes. Add garlic for 30 seconds.
2. Add broth, wild rice blend, herbs, bay leaf, and chicken breasts. Bring to a boil, then simmer gently 40–50 minutes until rice is tender and chicken reaches 165°F. Add broth if needed.
3. Remove chicken, shred, and discard bay leaf.
4. Whisk plant milk with flour until smooth. Stir into soup and simmer 3–5 minutes to thicken.
5. Return chicken, add optional spinach until wilted, then stir in lemon juice. Season to taste.

A little heart-health note ♡

Lean chicken, vegetables, and wild rice make this satisfying without heavy cream. Low-sodium broth helps moderate sodium.

Storage: Refrigerate 3–4 days. Add broth when reheating, as rice absorbs liquid.