This vegan wild rice soup is super creamy and loaded with vegetables, nutty wild rice, and tender chunks of shredded jackfruit! Thanks to a slow cooker, you can get this cozy dinner on the table with barely any effort at all!
*This recipe was originally published on 11/13/17, but I updated it with new pictures and better recipe instructions on 12/15/19.
Surprise! This slow cooker vegan chicken wild rice soup recipe doesn’t have any chicken in it! You won’t miss it, I promise! I substituted tender chunks of shredded jackfruit for the chicken and it’s incredibly delicious.
If you’ve been hesitant about trying jackfruit, this is the perfect recipe for you to test it out. Why? Because this slow cooker soup is a dump dinner! That means that all you have to do is cut up the vegetables, rinse the jackfruit, and throw it all into a slow cooker and let it cook for a few hours.
As the soup cooks, the jackfruit gets super tender and it starts to shred just like meat does. I think you’re going to fall in love with jackfruit after you try this soup!
If you like homemade soups with rice, then this recipe is definitely right up your alley! Wild rice is my favorite rice variety; it’s chewy, tender, and it has the best nutty flavor. The wild rice paired with vegetables and jackfruit in this soup is cozy, comforting, and the perfect easy dinner to make on a cool night.
What Ingredients Do You Need To Make This Soup?
Traditional wild rice soup contains chicken and heavy cream. My veganized version calls for jackfruit as a chicken substitute and plant milk instead of heavy cream!
You will need the following ingredients to make this soup:
- Onions
- Celery
- Carrots
- Canned Green Jackfruit (This is my favorite high-quality canned jackfruit)
- Garlic
- Italian Seasonings
- Bay Leaf
- Wild Rice
- Low-Sodium Vegetable Broth
- Plant Milk
- Water
- Salt & Pepper
How to Make Creamy Vegan Wild Rice Soup – Step by Step Instructions
Step #1 – Prep all the vegetables! Dice the onions, slice the celery and carrots, mince the garlic, and rinse the jackfruit and wild rice.
Step #2 – Put the diced onions, sliced celery, sliced carrots, minced garlic, jackfruit, wild rice, Italian seasonings, bay leaf, salt, pepper, vegetable broth, and water into a large slow cooker. The liquid should just barely cover the vegetables.
Step #3 – Put the lid on the slow cooker and set it to high and let it cook for 3 1/2 hours.
Step #4 – After cooking on high for 3 1/2 hours, remove the lid and add the unsweetened plant milk to the soup. Give it a stir to mix in the plant milk, and then replace the lid. Let the soup continue to cook for another 30 minutes or until the vegetables are tender and you can shred the jackfruit.
Step #5 – Finish the soup with a squeeze of fresh lemon juice. You can enjoy the soup just like this or you can use the options below to thicken the soup. When you do serve the soup, I recommend that you garnish it with chopped chives and crushed red chili flakes.
Can Vegans Eat Wild Rice?
Yes, wild rice is a great option for vegans to enjoy! Wild rice is naturally gluten-free, protein-rich, high-fiber, and rich in antioxidants. Plus, it tastes absolutely delicious!
I usually buy organic wild rice from the bulk section at Whole Foods (Here’s my Whole Foods grocery list if you need shopping inspiration) because it’s the best price that I’ve found anywhere! While you’re there, you can also get my favorite brand of canned jackfruit.
Want more vegan wild rice recipes? Try this vegan pomegranate arugula wild rice salad!
What Does Wild Rice Taste Like?
Wild rice has a delicious texture, it tastes slightly nutty and a little chewy. The grains are bigger and darker in color than traditional rice grains.
How to Thicken This Soup
This soup is delicious as is, but if you prefer a thick broth (like I do!) than there are a few things that you can do to achieve that texture in this creamy vegan wild rice soup.
- Remove one cup of the soup broth from the slow cooker and put it in a small bowl. Add 2 tsp of organic non-GMO cornstarch or arrowroot powder to the broth and whisk it in. Then add the slurry back to the slow cooker and mix it in.
- Use an immersion blender or hand stick blender to blend a little bit of the soup in the slow cooker for 30 seconds – 1 minute. Doing this will instantly thicken the consistency of the soup.
What Type of Jackfruit Should You Use?
When you’re using jackfruit as a meat replacement, it is extremely important that you use canned young green unripe jackfruit in brine, not syrup. You shouldn’t add fresh or ripe jackfruit to this soup because it will taste sweet instead of savory.
This is my favorite brand of organic canned jackfruit because the pieces of jackfruit are always big and the hard center has already been cut off for me! I also use this jackfruit to make my husband’s favorite vegan stroganoff, jackfruit enchiladas, and slow cooker whiskey BBQ sliders.
Related Post: 17 Jackfruit Recipes that Taste Better Than Meat!
What Should You Serve With This Soup?
I like to serve this soup with a big salad, baked potatoes with vegan sour cream and chives, or a side of balsamic brussels sprouts.
Can You Freeze Leftover Soup?
Yes, you can freeze the leftover soup. Store the leftovers in an airtight and freezer-safe container and store it in the freezer for 3-4 months.
When you’re ready to enjoy the soup, remove it from the freezer and put it in the fridge to defrost for 24 hours. When you reheat the soup, you may need to add a little bit of vegetable broth if it’s too thick.
Is This Soup Allergy-Friendly?
Yes, this soup is naturally gluten-free, soy-free, and dairy-free. It can also be nut-free if you use nut-free plant milk. This recipe is also vegetarian, vegan, and oil-free.
Notes & Substitutions
- If you don’t want to use wild rice, you can substitute 1:1 wild rice blend, brown rice, or basmati rice.
- My favorite plant milk to use for a creamy soup is unsweetened coconut milk from a carton. You can’t taste the coconut flavor in the soup.
- If you don’t want to make vegan wild rice soup with coconut milk, you could also use unsweetened almond milk, cashew milk, or oat milk.
- You can make this vegan soup extra creamy by using cashew cream instead of just plant milk. If you would like to try this version, omit the 1 1/2 cups of plant milk. Instead, blend 1 1/2 cups of soaked (or boiled for 10 minutes) raw cashews with 2 cups of unsweetened coconut milk until it’s smooth. Then stir the cashew cream into the soup when the recipe card says to add the plant milk
- If you don’t want to use jackfruit, you can substitute cooked chickpeas, great northern beans, artichoke hearts, or vegan sausage.
- You can use cremini or white button mushrooms in this soup.
- You can cook the soup on low for 7-8 hours or on high for 3-4 hours.
Tips to Make The Best Wild Rice Soup Recipe
- Make sure to use unsweetened plant milk and don’t use any plant milk that is vanilla flavored.
- Only use canned unripe jackfruit, not fresh sweet jackfruit.
- Use a high-quality canned jackfruit so you don’t have to cut out the tough core from each piece.
- Store leftover soup in an airtight container in the fridge for 4-5 days or freeze it for a future meal.
More Vegan Soup Recipes You’ll Love!
Vegan White Bean Chicken Chili
Creamy Spinach Artichoke Chickpea Soup
Vegan Broccoli Cheese Soup Recipe
Hearty White Bean Cabbage Soup
Slow Cooker Vegan Wild Rice Soup
Equipment
- Slow Cooker
Ingredients
- 1 medium onion diced
- 2 large celery stalks sliced
- 4 medium carrots sliced
- 3 garlic cloves minced
- 10 oz cremini mushrooms sliced
- (2) 14 oz cans jackfruit in brine (rinsed and drained well)
- 1 cup wild rice (rinsed and drained)
- 1 tbsp Italian seasonings
- 1 bay leaf
- 1/2 tsp Himalayan pink sea salt (add more to taste)
- 1/2 tsp black pepper
- 4 cups low-sodium vegetable broth
- 2-3 cups water (enough to cover everything in the slow cooker)
- 1 1/2 cups unsweetened coconut milk
- 1 tbsp fresh lemon juice (about 1/2 a large lemon)
- chives (for garnish)
- crushed red pepper flakes (for garnish)
Instructions
- First, prep all the vegetables. Dice the onions, slice the celery and carrots, mince the garlic, and rinse the jackfruit and wild rice.
- Put the diced onions, sliced celery, sliced carrots, minced garlic, jackfruit, wild rice, Italian seasonings, bay leaf, salt, pepper, vegetable broth, and water into a large slow cooker. The liquid should just barely cover the vegetables.
- Put the lid on the slow cooker and set it to high and let it cook for 3 1/2 hours.
- After cooking on high for 3 1/2 hours, remove the lid and add the unsweetened plant milk to the soup. Give it a stir to mix in the plant milk, and then replace the lid. Let the soup continue to cook for another 30 minutes or until the vegetables are tender and you can shred the jackfruit.
- Finish the soup with a squeeze of fresh lemon juice. You can enjoy the soup just like this or you can use the options below to thicken the soup. When you do serve the soup, I recommend that you garnish it with chopped chives and crushed red chili flakes.
Notes
- Make sure to use unsweetened plant milk and nothing with a vanilla flavor.
- Only use canned unripe jackfruit, not fresh sweet jackfruit.
- Use a high-quality canned jackfruit so you don't have to cut out the tough core from each piece.
- Store leftover soup in an airtight container in the fridge for 4-5 days.
