Creamy Cajun Chicken and Wild Rice Soup

★ 7.0chickensoupamerican

20 ingredients · 7 steps

Uncommon tools

• Dutch oven or large pot

Directions

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1. In a large pot or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add the following and cook, stirring often, until the vegetables are tender, 5 to 7 minutes:

   • 1 cup small-diced yellow onion
   • 1 cup small-diced green bell pepper
   • 1 cup thinly sliced celery
   • 2 garlic cloves
2. Add the following and cook, continuing to stir, until the spices are lightly toasted and fragrant, about 2 minutes:

   • 1 teaspoon kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • 1 teaspoon dried thyme
   • 1 teaspoon paprika
   • 1 teaspoon dried oregano
   • 1/2 teaspoon dried rosemary
   • 1/2 teaspoon cayenne pepper
3. Add 8 cups low-sodium chicken broth and 2 bay leaves. Bring the soup to a boil. Reduce the heat to a simmer, add 1 cup uncooked wild rice, cover, and cook, stirring occasionally, until the rice is tender, about 45 minutes.
4. When the rice is tender, in a small bowl, whisk together 3/4 cup dairy-free creamer and 2 tablespoons arrowroot flour until the flour has dissolved. While gently stirring the soup, slowly pour in the creamer mixture until well combined.
5. Stir in 2 cups diced cooked chicken and continue to cook the soup, uncovered and simmering, stirring often until thickened, 5 to 10 more minutes.
6. Stir in 2 tablespoons freshly squeezed lemon juice. Taste and adjust the salt and pepper as desired. Discard the bay leaves.
7. Ladle the soup into bowls and garnish with 2 tablespoons chopped fresh parsley, if desired.

Kitchen notes