November 11, 2021
This creamy chicken and wild rice soup is creamy and comforting, but still nourishing with lots of veggies, shredded chicken and wild rice. Added bonus: it’s so easy to whip up, gluten-free + dairy-free.
I am so happy that it’s soup season. while the weather here in Colorado hasn’t quite decided that it’s fall, I’m still diving into all of my favorite comfort meals. Not to mention that with all of the colds and sneezes going around, it’s always nice to have a big bowl of soup to nurse us back to health.
Here’s What You Need:
- dry (uncooked) wild rice
- chicken breast or thighs
- ghee or grass fed butter – sub for olive oil if needed
- vegetables – yellow onion, celery, carrots and garlic
- seasonings and spices – dried thyme, rosemary, oregano bay leaves, sea salt and pepper
- chicken broth – I prefer to use Kettle & Fire Bone Broth but any stock or broth will work! Use my code EATINGATALTITUDE for 20% off the Kettle & Fire website. This is a pantry Staple at our house.
- Raw Cashews, unroasted and unsalted to make cashew cream!
What to Serve with Chicken Wild Rice Soup
This meal is truly a complete meal on it’s own – protein, veggies, healthy fats… it’s balanced! If you’re like me though, you want to serve it with a little something on the side! I love it with a hearty, seedy bread and a side salad
More Soups You Might LIke
Creamy Italian Sausage and Pasta Soup (Dairy Free & Gluten Free)
Slow Cooker Whole30 Chicken Pot Pie Soup
Creamy Chicken & Wild Rice Soup (Dairy Free & Gluten Free)
Ingredients
- 2 tbsp ghee or grass fed butter
- 1 C yellow onion, finely diced
- 1 C carrot, diced small
- 4 cloves garlic, minced
- 1 tsp kosher salt
- 1/2 tsp cracked pepper
- 1 lb chicken breasts or thighs or 2-3 Cups diced chicken (pre-cooked)
- 8 C chicken broth
- 2 bay leaves
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp dried oregano
- 1 C wild rice
- 1/2 C raw, unroasted, unsalted cashews
- 2 tbsp lemon juice
Instructions
- Heat gheein a large pot or dutch oven over medium heat. When hot, add the onion, carrot, garlic, salt and pepper. Cook, stirring, until the veggies are just tender, about 5 minutes.
- Add the chicken, broth, bay leaves, thyme, rosemary, and oregano . Stir to combine and increase heat so that it comes to a boil. Once the soup is boiling, reduce the heat to a low simmer over low heat. A the uncooked wild rice. Cover and cook until the rice is tender, about 45 minutes (or cook time as instructed on the rice packaging)
- After the rice is tender, uncover the soup and increase the heat so that is it simmering more vigorously, but not boiling (about medium heat)..
- While the soup is cooking. Place the cashews in a microwave safe dish & cover with water. Microwave for 3 minutes .Drain the Cashews. Place cashews in a blender to create the cashew cream. Add 1/2 C. fresh water & Blend until smooth.
- Remove Chicken from the pot & shred.
- Add Chicken back to the dutch oven, along with the cashew cream. stir until well combined. Continue to cook the soup, uncovered and simmering, stirring often until it has thickened, 5 to 10 more minutes. Stir in the lemon juice, serve and enjoy!
