Description
Restaurant-worthy Cream of Chicken and Wild Rice Soup with velvety cashew cream for a nourishing, dairy free spin on the classic! Cozy spices and plenty of veggies make me crave this comforting soup all season long. Gluten free and freezer friendly.
Ingredients
Units
Scale
- 1 cup raw cashews
- 2 tbsp butter or extra virgin olive oil
- 1 medium onion, diced
- 4 medium carrots, diced small
- 4 ribs celery, diced
- 5 cloves garlic, minced
- 1 1/4 tsp kosher salt + lots of freshly ground black pepper
- 1 tsp dried thyme
- 1/2 tsp dried sage
- 4 cups vegetable or chicken broth (I use Better Than Bouillon)
- 3/4 cup wild rice blend
- 1 lb chicken breast
- 1 tbsp reduced sodium soy sauce
Instructions
- Place cashews in a small bowl. Cover with very hot water.
- Warm oil or butter in a Dutch oven or large soup pot over medium heat. Add onion, carrots, celery, garlic, salt (you can always start with less and add more at the end to taste) and pepper. Sauté for 5 minutes.
- Add thyme, sage, broth, and rice. Bring to boil over high heat then reduce heat to low and simmer, covered, for 35 minutes.
- Add raw chicken, making sure its submerged. Continue cooking, covered, for another 20 minutes.
- Turn off heat. Remove cooked chicken from pot and place in a shallow bowl to cool before shredding.
- Meanwhile, drain cashews and place in a high-speed blender or Nutribullet with 1 1/2 cups water. Blend until smooth and creamy. Pour cream into soup along with soy sauce. Season to taste with salt and pepper and serve piping hot!