Creamy Cajun Chicken and Wild Rice Soup

From

• The Comfortable Kitchen by Alex Snodgrass (Page 53)

Notes

• This recipe is gluten-free and dairy-free.
• It features a Cajun-spice twist and uses a dairy-free creamer or coconut milk and arrowroot flour to achieve a rich, creamy broth.

Uncommon Tools

• Dutch oven or large pot

Ingredients

Directions

1. In a large pot or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat. Add 1 cup small-diced yellow onion, 1 cup small-diced green bell pepper, 1 cup thinly sliced celery, and 2 garlic cloves and cook, stirring often, until the vegetables are tender, 5 to 7 minutes.
2. Add 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, and 1/2 teaspoon cayenne pepper and cook, continuing to stir, until the spices are lightly toasted and fragrant, about 2 minutes.
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.

Photos