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This creamy Cajun chicken and wild rice soup is a hearty, flavorful bowl packed with tender chicken, savory spices, and a rich, velvety broth. Perfect for cozying up on chilly days, it’s a protein-packed meal that’s both nourishing and full of bold flavor.

Creamy Cajun Chicken and Wild Rice Soup

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Total Time 1 hour
Course Main Course
Servings 4

Ingredients
  

  • 2 tablespoons extra-virgin olive oil
  • 1 cup yellow onion small-diced
  • 1 cup green bell pepper small-diced
  • 1 cup celery thinly sliced
  • 2 garlic cloves minced
  • 1 teaspoon kosher salt plus more to taste
  • ½ teaspoon freshly ground black pepper plus more to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon dried rosemary
  • ½ teaspoon cayenne pepper
  • 8 cups low-sodium chicken broth
  • 2 bay leaves
  • 1 cup uncooked wild rice
  • ¾ cup dairy-free creamer or unsweetened full-fat coconut milk
  • 2 tablespoons arrowroot flour
  • 2 cups diced cooked chicken I use rotisserie chicken
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 2 tablespoons fresh parsley chopped (optional for garnish)

Instructions
 

  • In a large pot or Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, celery, and garlic and cook, stirring often, until the vegetables are tender, 5 to 7 minutes. Add the salt, black pepper, thyme, paprika, oregano, rosemary, and cayenne and cook, continuing to stir, until the spices are lightly toasted and fragrant, about 2 minutes.
  • Add the chicken broth and bay leaves. Bring the soup to a boil. Reduce the heat to a simmer, add the rice, cover, and cook, stirring occasionally, until the rice is tender, about 45 minutes.
  • When the rice is tender, in a small bowl, whisk together the dairy-free creamer (or coconut milk) and arrowroot flour until the flour has dissolved. While gently stirring the soup, slowly pour in the creamer mixture until well combined.
  • Stir in the cooked chicken and continue to cook the soup, uncovered and simmering, stirring often until thickened, 5 to 10 more minutes. Stir in the lemon juice. Taste and adjust the salt and pepper as desired. Discard the bay leaves.
  • To serve: Ladle the soup into bowls and garnish with parsley, if desired.

Notes

Credit: The Comfortable Kitchen by Alex Snodgrass