Creamy Chicken and Wild Rice Soup (Dairy Free!)
- Prep Time: 10
- Cook Time: 45
- Total Time: 55 minutes
- Yield: 6 1x
- Category: Soup
- Cuisine: American
Ingredients
Scale
- 1 1/2 lbs Boneless Skinless Chicken Breasts cut into bite size pieces
- 8 cups Chicken Broth
- 3 medium Carrots chopped
- 3 Celery Stalks chopped
- 1 Sweet Onion chopped
- 4 Cloves Garlic finely chopped
- 1 cup uncooked Wild Rice
- 1 tsp dried Parsley
- 1 tsp dried Thyme
- 1 tsp dried Sage
- 1 tsp Sea Salt
- 1 tsp Black Pepper
- 2 Tbs EVOO
- 8 oz Baby Bella Mushrooms sliced
- 1 cup Raw Unsalted Cashews
Instructions
- Place Cashews in a heat safe dish and cover them with boiling water
- Set aside, this will be used to make the cream later
- Add EVOO to 6 quart Dutch Oven and heat over med/high heat on stovetop
- When oil starts to shimmer, add Carrots, Celery, Onion, and Garlic
- Sauté 3-4 minutes
- Add Chicken, Wild Rice, Chicken Broth, and seasonings
- Cover and simmer on med/low heat for 30 minutes
- Add Cashews and the water they were soaking in to a Vitamix or high speed blender
- Blend until creamy
- Add the Cashew Cream and Mushrooms to the soup and cook 15 more minutes or until Rice is done
- Taste and add more Salt or Pepper to your liking
- Enjoy!
Find it online: https://tastefulventure.com/chicken-wild-rice-soup/
