Creamy Chicken & Wild Rice Soup {Dairy Free option}
Servings Prep Time
6-8 5minutes
Cook Time
50-60minutes
Servings Prep Time
6-8 5minutes
Cook Time
50-60minutes
Ingredients
Instructions
  1. In a large dutch oven or soup pot, saute chicken thighs in 2 tbsp oil or butter over medium heat for 4-5 minutes on each side. Remove from the pot.
  2. Add onions to the soup pot and saute for 5-6 minutes until softened.
  3. Add the rice, broth, all of the seasonings, and bay leaves to the pot.
  4. Bring the broth to a boil, cover, and cook for 40-50 minutes until the rice is tender.
  5. While the soup cooks, shred your reserved chicken thighs.
  6. Once the rice is tender, remove the bay leaves and add the peas, carrots, and the coconut cream (or nutpods/half & half) and cook for 4-5 minutes.
  7. If your soup isn’t thick enough for your liking, stir arrowroot or tapioca powder in with 2 tbsp of water to create a little cloudy slurry. Add this to the simmering soup and stir until thickened
  8. Serve yourself up a big bowl and bask in the coziness that is to come!
Recipe Notes

If you are using half and half or heavy cream, the soup will thicken a bit more as it cooks than it will with coconut cream or nutpods. It will also yield a more rich soup. If you’re lactose intolerant only, I recommend checking out the lactose free variety of half&half in your grocery store! It’s becoming a lot more readily available! 


SHARE THIS!

Like this:

Like Loading...
Share this!