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Dairy Free Chicken and Wild Rice Soup in Bowls

Dairy Free Creamy Chicken and Wild Rice Soup

Course Soup
Cuisine American, Comfort
Keyword Chicken and Wild Rice Soup, Creamy Soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Calories 419 kcal
Author India

Ingredients

  • 1.5 pounds chicken breasts
  • 1.5 cups wild rice blend
  • 2 tablespoons extra virgin olive oil
  • 2 large carrots chopped
  • 5 celery stalks chopped
  • 1 large yellow onion diced
  • 6 garlic cloves chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/8 tsp dried sage
  • 2 whole bay leaves
  • 16 oz frozen cauliflower
  • 3/4 cup raw cashews
  • 8 cups chicken stock
  • 1/4 lemon juice juice from 1 lemon
  • green onions optional, for serving

Instructions

Soak Cashews

  1. Bring water to a boil. In a heatproof bowl, soak cashews in freshly boiled water. Set aside until later.

Make the Soup

  1. Warm the olive oil over medium heat in a large soup pot. Saute the carrots, celery, onion, garlic, salt, pepper, thyme, and sage until vegetables are soft.

  2. Add the rice and toss in the vegetables and oil

  3. Add the chicken stock and bay leaves. Bring the soup to a boil. Once boiling, add chicken. Reduce soup to a low boil and cook covered for 20 minutes or until rice is tender and chicken is cooked through.

Make the Cream Sauce and Shred the Chicken

  1. Once rice is tender and chicken is cooked through, reduce the soup to keep warm. Transfer two cups of the hot stock to a small sauce pan over high heat. Add the frozen caulfilower and cook covered for 7 minutes or until cauliflower is fall apart tender. Transfer cauliflower and stock to a blender. Drain the cashews and add them to the blender. Blend on high until a thick and luxurious creamy sauce develops, scraping down the sides as necessary. Add the cream sauce to the soup and stir to incorporate.

    Note: Only fill the blender half way full with hot liquids and be careful when opening the lid so it doesn't splatter and burn. Work in batches if needed, reserving half the stock to blend with the cashews.

  2. While the cauliflower is cooking, remove and discard the bay leaves. Remove the chicken to a large bowl and shred with two forks into bite sized pieces. Return the chicken to the soup.

  3. Add the lemon juice and stir into the soup. Top with sliced green onions if desired and serve.

Recipe Notes

  • This recipe makes 6 - 8 servings. Nutritional information is an estimate only and calculated based on 8 servings.
  • Only fill the blender half way full with hot liquids and be careful when opening the lid so it doesn't splatter and burn. Work in batches if needed, reserving half the stock to blend with the cashews. 
  • I use boneless, skinless chicken breasts in this recipe. Use whatever you prefer. If using chicken with bones and skin, remove the skin and bones when shredding the chicken. You can also use pre cooked rotisserie chicken. Add the cooked chicken to the soup after you transfer the stock to cook the cauliflower. 
 
STORE IT IN THE FRIDGE

Leftovers will keep in the refrigerator for up to 4 days. The rice will absorb the liquid causing the soup to thicken. Add a splash of broth or water when reheating to thin to desired consistency. 

 
MAKE IT GLUTEN FREE

Recipe is gluten free as written. 

 
MAKE IT Dairy Free

Recipe is dairy free as written.