Cream of Chicken and Wild Rice Soup

This soup is great for using up leftover chicken (or turkey) and is perfect for those chilly days!  This creamy soup is easy to make, delicious, filling and dairy-free (yes, it is!)

Total Time: 35 minutes
Yields 6 servings


1 medium onion, chopped
4 oz canned mushrooms, drained
2 Tbsp vegan butter (I used Earth Balance)
3 cups water
2 cups low-sodium chicken broth
6 oz long grain brown and wild rice blend
2 cups diced cooked boneless, skinless chicken breast
1 cup cashew cream**
Minced fresh parsley


1. In a large saucepan, sauté onion and mushrooms in vegan butter until onion is tender.  Add water, broth and rice blend.  Bring to a boil.  Reduce heat and simmer 20-25 minutes or until rice is tender.  Stir in chicken and cashew cream; heat through.  Sprinkle with parsley.  

** For the cashew cream, soak 1 cup of raw cashews in water for at least 4 hours or overnight (in the refrigerator).  Drain cashews, rinse completely and combine with ¾ cup of water and ½ tsp Kosher salt in a high-speed blender.  Blend until smooth and creamy.

 Nutrition (per serving)Calories 458, Protein 31 g, Sodium 431 mg, Cholesterol 62 mg, Total Carbohydrate 35 g (Dietary fiber 3 g, Sugars 1 g), Total fat 22 g (Saturated fat 3 g)



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