Vegan Dairy Free Wild Rice Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
4.8(21)
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Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Ā½ tsp smoked paprika
- 3 tbsp all-purpose flour
- 6 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth. - 1 cup wild rice blend, rinsed
- 1 lb boneless, skinless chicken breasts
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- Ā½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7ā8 minutes.
- 2
Add the garlic, thyme, rosemary, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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