Creamy Chicken and Wild Rice Soup (Dairy Free)

We love cream-based soups in our household, but dislike the high calorie and fat content that comes with heavy cream. My husband and I experimented with making healthier versions of our favorite cream-based soups, and this became our favorite. It is literally packed with vegetables down to the base.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 40 mins
• Calories: 300 Calories

Ingredients

• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons dried rosemary
• salt and ground black pepper to taste
• 4 stalks celery, chopped
• 1 tablespoon dried parsley
• 2 ¼ cups water
• 1 small yellow onion, chopped
• 4 cups chicken broth, divided
• 2 medium heads cauliflower, chopped
• 5 large carrots, chopped
• 1 pound cooked chicken, shredded
• 1 (8 ounce) package uncooked wild rice

Recipe Instructions

Step 1

Combine cauliflower and 2 cups chicken broth in a saucepan over medium-low heat; cook until tender, about 20 minutes. Puree cauliflower and broth in batches in a blender; set aside.

Step 2

Heat olive oil in a large pot over medium heat. Add celery, onion, and garlic. Cook, stirring occasionally, until onions are slightly translucent, 5 to 7 minutes. Add carrots and cook until they are slightly tender, 5 to 10 minutes longer.

Step 3

Add cooked chicken, remaining chicken broth, parsley, and rosemary; bring to a boil. Add pureed cauliflower mixture and season with salt and pepper. Cover and simmer over low heat for 45 minutes to 1 hour.

Step 4

While the soup is simmering, bring water to a boil in a medium saucepan. Stir in rice and cover with a tight-fitting lid. Reduce heat and cook at a fast simmer until rice is tender, 45 to 50 minutes. Remove from the heat and keep covered so rice can steam, 10 minutes. Fluff with a fork and add to the soup.