Name: Chicken and Wild Rice Soup (Dairy, Gluten, Egg, Soy, Nut Free)
Ingredients: 2 tablespoons vegan butter or olive oil; 1 medium onion, diced; 2 carrots, chopped; 2 stalks celery, chopped; 6 cloves garlic, minced; 8 oz mushrooms, sliced; 1 cup wild rice blend; 6 cups chicken stock or broth; 1 lb boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken, added later); 2 bay leaves; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried); 1 teaspoon ground savory; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups plant-based heavy cream or nut-free vegan cream cheese; 2 tablespoons cornstarch (mixed with a little water, for thickening); Additional salt & pepper to taste; Optional: bacon bits, for topping

Ingredients

Scale

2 tablespoons vegan butter or olive oil
1 medium onion, diced
2 carrots, chopped
2 stalks celery, chopped
6 cloves garlic, minced
8 oz mushrooms, sliced
1 cup wild rice blend
6 cups chicken stock or broth
1 lb boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken, added later)
2 bay leaves
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
1 teaspoon ground savory
1 teaspoon salt
½ teaspoon black pepper
2 cups plant-based heavy cream or nut-free vegan cream cheese
2 tablespoons cornstarch (mixed with a little water, for thickening)
Additional salt & pepper to taste
Optional: bacon bits, for topping

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Instructions

Cook onion, carrots, celery in butter or oil.
Add garlic and mushrooms.
Stir in rice, broth, chicken, and spices.
Simmer until rice and chicken are done.
Shred chicken, stir in cream, and thicken with cornstarch.
Taste, season, and add desired toppings.

Author: Nikki