Creamy Cajun Chicken and Wild Rice Soup
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