Restaurant-worthy Cream of Chicken and Wild Rice Soup with velvety cashew cream for a nourishing, dairy free spin on the classic! Warm spices and plenty of veggies make me crave this comforting soup all season long. Gluten free and freezer friendly.
My mumsy was in town while I was testing this gorg recipe and she deemed it her favorite soup I’ve ever made. If that isn’t the ultimate seal of approval, I don’t know what is!
What could be better this time of year than perfectly cooked veggies, tender chicken, and chewy wild rice all cozied up in a creamy base? Nothing, I tell you!
Like my Creamy Chicken Tortilla Soup and its veg sissy Cashew Cream of Mushroom Soup with Wild Rice you all go crazy for, we’re layering oodles of flavor for a filling soup that fits the bill for dinner TONIGHT. Did I mention it makes insane lunch leftovers?
The low down on ingredients
- Mirepoix: With nearly all of my delish soup recipes, we begin with an essential base of onion, celery, and carrots for flavor of epic proportions.
- Garlic: Lots of fresh garlic to build an even stronger flavor foundation.
- Raw cashews: My tested and perfected way of achieving that epically creamy texture without any actual cream. I’m in a serious relationship with cashews…
- Chicken: You’ll need a pound of raw chicken breast. You could also use pre-cooked shredded chicken (like rotisserie) and add it after the 35 minute mark, but I love the flavor chicken adds when it cooks in the soup!
- Wild rice: Technically a type of grass grown in freshwater that has seeds resembling rice, wild rice isn’t actually rice! It’s known for its nutty, robust flavor. I tested this with 100% wild rice and a blend, and it works with both! You can double checking the package’s cooking instructions, but the cooking time listed in the recipe should work either way.
- Spices: We’re using dried thyme and sage for those amazing Thanksgiving-vibe flavors.
- Broth: Veggie or chicken broth add depth here.
- Reduced sodium soy sauce: My secret weapon for extra umami and depth of flavor in soup! It really brings this soup to life.
Let’s make it!
Sauté onion, carrots, celery, garlic, salt and pepper for 5 minutes.
Add spices, broth, and rice. Simmer for 35 minutes.
Add chicken. Cook for another 20 minutes.
Shred chicken. Blend cashew cream and add to soup with soy sauce. Creamy!
Wouldya just look at that pot of creamy soup heaven?!
Storing leftovers
Keep leftover soup in the fridge for up to 5 days. Bonus points if you transfer it to a glass Tupperware versus keeping it in the soup pot forever like me, LOL.
You can freeze the cooled soup in a gallon freezer baggie and store it frozen for up to 3 months.
I hope you’re as obsessed with this delish soup recipe as I am!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
Cozy Cream of Chicken and Wild Rice Soup (no cream!)
-
Prep Time:
10 minutes -
Cook Time:
1 hour -
Total Time:
1 hour 10 minutes -
Yield:
6 servings 1x -
Category:
Soups -
Method:
Stovetop -
Cuisine:
American -
Diet:
Gluten Free
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
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 ½ 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!
