Silk Gone Savory + {Creamy Chicken & Wild Rice Soup}

At any given moment, I usually have 3 - 4 different kinds of Silk almondmilk in my fridge: Vanilla Unsweetened, Dark Chocolate, Protein + Fiber Original, and Almond/Coconut Blend.  When I first started using almondmilk, it was always in sweet scenarios -- in a breakfast smoothie, in muffins, in brownies, in cobbler, in pie etc... the vanilla flavor was my go-to. But when I started partnering with Silk on a regular basis, I made it my goal to add more savory recipes to my repertoire. Almondmilk is so versatile, and it shouldn't just be confined to sweet things! It's great in all sorts of main dishes like casseroles, sauces, and soups. Some of my favorite "Silk Gone Savory" recipes include:

And the newest to add to the list...

Creamy Chicken & Wild Rice Soup -- a comforting, savory fall favorite packed with nutrients.

This creamy soup is dairy-free, as I've discovered my body is much happier without dairyThe creaminess comes from a combination of Silk Almond/Coconut Blend and pureed cashews.

Filled with wild rice, carrots, sweet potatoes, onion, chicken, and spices, this soup is hearty and satisfying.

Question:

  • Which savory almondmilk recipe are you most inclined to try?

This conversation is sponsored by Silk. The opinions, recipe, text, and beautiful photography are all mine.

Creamy Chicken & Wild Rice Soup

Description

Creamy Chicken & Wild Rice Soup // via Nosh and Nourish

Ingredients

1 1⁄2 cup
cashews (raw, unsalted)
1 cup
Water
2 cups
Silk Almond/Coconut Blend (or sub plain almondmilk or cashewmilk)
1  
Sweet Potato (peeled & diced)
1  
small onion (peeled & diced)
3 tablespoons
Vegan Butter (or sub regular)
1 tablespoon
Minced Garlic
2  
Carrots (peeled and thinly sliced)
4 cups
Chicken broth
2 cups
Water
1 cup
wild rice blend (dry)
1⁄4 cup
Nutritional Yeast
2 teaspoons
Montreal Chicken Seasoning
1⁄4 teaspoon
Sea Salt
1⁄4 teaspoon
Pepper
1⁄4 teaspoon
Dry Mustard
2  
Cooked Chicken Breasts (I used rotisserie chicken!)

Instructions

  1. Soak the cashews in the water for approximately 4 hours, up to overnight.
  2. Drain the water from the cashews, then add in the almondmilk. Use an immerision stick blender to puree (or a food processor will work)
  3. Dice the sweet potato, onion, and carrots.
  4. In a large stockpot over medium-high heat, melt the butter then add in the garlic, diced sweet potato, onion, and carrots. Let simmer for approximately 5 minutes until everything is softened.
  5. Add in the chicken broth, water, and almondmilk/cashew mixture.
  6. Bring to a boil, then add in remaining ingredients: rice, nutritional yeast, Montreal chicken seasoning, salt, pepper, mustard, and chicken. Let cook for approximately 25 minutes, stirring frequently.
  7. Soup is done when rice is soft/cooked.
  8. Enjoy with a side of fresh bread! (optional)

Yields 6 Servings