Creamy Chicken & Wild Rice Soup


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


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


  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