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
Ingredients
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
Instructions
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)
Enjoy!
Nina🍎
Website: www.ninasnutritionalvalues.com
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