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Photo of a close up bowl of vegetarian chicken soup with wild rice in a white bowl. Bread rolls off to the side, and there is a sprig of rosemary on top.

Creamy Vegetarian Chicken Soup with Wild rice

This Creamy Vegetarian Chicken Soup with Wild Rice is such a satisfying meal. It's creamy, with a slightly nutty quality from the wild rice. It also packs a nutritional punch! 
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Dinner
Cuisine soup, Vegetarian
Servings 8 cups
Calories 124 kcal


  • 1 Large Yellow Onion, diced
  • 3 Whole Carrots, peeled and diced
  • 2 Stalks Celery, diced
  • 2 Cups Wild Rice Blend I used Whole Foods Wild Rice Blend, but you could use any.
  • 3 Cloves Garlic, Minced
  • 3 Tablespoons No Chicken Bouillon
  • 2 Tablespoons Butter
  • 2 Tablespoons Flour
  • 1 Cup Milk
  • 2 Sprigs Fresh Rosemary or 2 tsp dried
  • 1 Sprig Fresh Thyme or 1 tsp dried
  • 6 Cups Water
  • 1 Package Beyond Meat Grilled Chicken Strips Or about 8-12 ounces chicken substitute.


  • Prepare wild rice according to package instructions.
  • In a large stock pot over medium heat, saute onion, carrots, and celery until softened.
  • Add garlic and saute for one minute.
  • Add water and 3 tablespoons no chicken bouillon.
  • Keep the stock pot over medium heat, and allow vegetables to simmer while you proceed to the next step.
  • In a separate, small sauce pan melt 2 tablespoons butter.
  • Whisk in flour until a paste has formed.
  • Slowly whisk in milk, a few tablespoons at a time, until the mixture is thick and creamy.  
  • Add frozen chicken strips and wild rice and stir them in.
  • Reduce heat to low on the stock pot.  Slowly stir the milk mixture in a few tablespoons at a time.
  • Add fresh rosemary and thyme.
  • Serve hot, preferably with crusty bread!