Dairy Free Creamy Chicken Wild Rice Soup
This comforting soup delivers rich flavor and cozy warmth in every bowl. It is a satisfying favorite your whole family will love.
Equipment
- Dutch oven
Ingredients
- 4 tbsp Dairy Free Butter
- 1 Large Yellow Onion, Diced
- 3 Medium Carrots, Diced
- 3 Celery Stalks, Diced
- 8 oz Cremini Mushrooms, Sliced
- 4 Garlic Cloves, Minced
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1/3 cup All Purpose Flour
- 7 cups Chicken Broth
- 1 cup Wild Rice Blend, Uncooked
- 1 1/2 lb Boneless Skinless Chicken Breasts
- 1 Bay Leaf
- 1 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 1 1/2 cups Unsweetened Plain Oat Milk
- 1 tbsp Lemon Juice
- 2 tbsp Fresh Parsley, Chopped
Instructions
- Melt the dairy free butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 minutes until softened.
- Add the mushrooms and cook for 5 minutes until browned. Stir in the garlic, thyme, and rosemary for 30 seconds.
- Sprinkle in the flour and stir for 1-2 minutes, then slowly whisk in the chicken broth until smooth.
- Add the wild rice blend, whole chicken breasts, bay leaf, salt, and pepper. Bring to a boil, then cover and simmer on low for 20-25 minutes until the chicken reaches 165°F. Transfer the chicken to a plate and shred it with two forks.
- Continue simmering the soup, covered, for another 20-25 minutes until the wild rice is tender and starting to split open.
- Stir in the oat milk and shredded chicken and heat gently for 5 minutes. Discard the bay leaf, stir in the lemon juice, and adjust the salt to taste.
- Ladle into bowls and top with fresh parsley.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 40gProtein: 33gFat: 12g