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
Soak the cashews in the water for approximately 4 hours, up to overnight.
Drain the water from the cashews, then add in the almondmilk. Use an immerision stick blender to puree (or a food processor will work)
Dice the sweet potato, onion, and carrots.
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.
Add in the chicken broth, water, and almondmilk/cashew mixture.
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.
Description
Creamy Chicken & Wild Rice Soup // via Nosh and Nourish
Ingredients
Instructions
Yields 6 Servings
Nosh and Nourish