Print

Creamy Chicken and Wild Rice Soup (Dairy Free!)

Scale

Ingredients

  • 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

  1. Place Cashews in a heat safe dish and cover them with boiling water
  2. Set aside, this will be used to make the cream later
  3. Add EVOO to 6 quart Dutch Oven and heat over med/high heat on stovetop
  4. When oil starts to shimmer, add Carrots, Celery, Onion, and Garlic
  5. Sauté 3-4 minutes
  6. Add Chicken, Wild Rice, Chicken Broth, and seasonings
  7. Cover and simmer on med/low heat for 30 minutes
  8. Add Cashews and the water they were soaking in to a Vitamix or high speed blender
  9. Blend until creamy
  10. Add the Cashew Cream and Mushrooms to the soup and cook 15 more minutes or until Rice is done
  11. Taste and add more Salt or Pepper to your liking
  12. Enjoy!

Keywords: Creamy Chicken and Wild Rice Soup, chicken and wild rice soup, wild rice soup, soup, dairy free, gluten free