\It’s time to cozy up to another delicious bowl of soup. This wild rice soup is absolutely perfect to use up leftover Turkey from Thanksgiving. I love saving all of the bones/carcass from the turkey and making homemade bone broth after Thanksgiving. Using that as the base of this soup + the diced leftover turkey is quite lovely.
However, if it’s not Thanksgiving season and you still want this soup–have no fear! You can use store-bought broth and rotisserie chicken instead! Regardless, this soup is absolutely phenomenal and all made in one pot. I let the rice cook directly in the soup and once the rice is tender, I thicken it with a dairy-free creamer and arrowroot starch slurry.
The end result is a comforting bowl of creamy, hearty and healthy soup. It’s one that the whole family will adore and I can’t wait for you to try it for yourselves!
Creamy Chicken and Wild Rice Soup
- 2 tbsp extra virgin olive oil
- 1 cup yellow onion, finely diced
- 1 cup carrot, diced small
- 1 cup celery, diced small
- 4 cloves garlic, minced
- 1 tsp kosher salt, or more to taste
- 1/2 tsp freshly cracked black pepper, or more to taste
- 8 cups low-sodium chicken broth (or homemade turkey stock)
- 2 bay leaves
- 1/2 tsp dried thyme (or 1 tsp fresh thyme leaves)
- 1/2 tsp dried rosemary (or 1/2 tsp freshly chopped rosemary leaves)
- 1/2 tsp dried oregano
- dash of cayenne pepper, optional
- 1 cup uncooked wild rice
- 2 cups cooked, diced chicken or turkey you can use rotisserie chicken
- 3/4 cup Nutpods Dairy-Free Original Creamer you can use heavy creamer here
- 2 tbsp arrowroot starch
- 2 tbsp lemon juice or the juice of 1 lemon
- Heat oil in a large pot or dutch oven over medium heat. When hot, add the onion, carrot, celery, garlic, salt and pepper. Cook, stirring, until the veggies are just tender, about 5 minutes.
- Add the broth, bay leaves, thyme, rosemary, oregano and cayenne. Stir to combine and increase heat so that it comes to a boil.
- Once the soup is boiling, reduce the heat to a low simmer over low heat. Add the diced chicken (or turkey) and the uncooked wild rice. Cover and cook until the rice is tender, about 45 minutes. *see note below
- After the rice is tender, uncover the soup and increase the heat so that is it simmering more vigorously, but not boiling (about medium heat).
- In a small bowl, combine the dairy-free creamer and arrowroot flour and whisk until arrowroot has dissolved in the creamer.
- While slowly stirring the soup, slowly pour in the creamer/arrowroot mixture until it is well combined in the soup. Continue to cook the soup, uncovered and simmering, stirring often until it has thickened, 5 to 10 more minutes.
- Stir in the lemon juice, serve and enjoy!