Vegan Gluten Free Wild Rice Soup

Total time1 hr 15 min

Prep time20 min

Cook time55 min

4.9

(3)

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Ingredients

6 servings

1 lb boneless, skinless chicken breasts
Chef's tip
Choose 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 cup wild rice, rinsed
2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 medium carrots, peeled and diced
3 stalks celery, diced
1 medium yellow onion, diced
3 cloves garlic, minced
1 tsp dried thyme
½ tsp dried rosemary
½ tsp smoked paprika
6 cups chicken broth
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
1 cup whole milk
Chef's tip
Use the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor.
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
3 tbsp cornstarch
3 tbsp cold water
1 tsp salt, plus more to taste
½ tsp black pepper, plus more to taste

For serving

2 tbsp fresh parsley, chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes.
2
Add the garlic, thyme, rosemary, smoked paprika, 1 tsp salt, and 1/2 tsp black pepper and cook, stirring constantly, until fragrant, about 1 minute.

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