I grew up eating wild rice soup in Minnesota, and I find it so comforting. Since going (mostly) dairy free two years ago, I haven’t been able to have it. The weather in Boston has been so gloomy that all I could think about was this hearty soup! So, I made it dairy free using oat milk. Wild rice is a great source of magnesium and fiber. Plus, one serving of wild rice has fewer calories and double the protein of a serving of brown rice.
Oat Milk Wild Rice Soup
Total time: two hours (make the wild rice early to cut that time in half)
Serves: 4
Ingredients:
- 1 tablespoon butter
- 1 cup wild rice
- 1 chicken breast (skip if making vegetarian)
- ½ cup carrots
- ½ cup celery
- ½ cup mushrooms (cut super small)
- ½ cup white onion
- 1 cup oat milk
- 5 cups chicken broth (sub for vegetable broth if vegetarian)
- Salt and pepper to taste
- 1 bay leaf
- 1 sprig fresh thyme (1 teaspoon dried)
- ¼ cup chopped almonds
- ½ cup GF flour (or regular flour)
Instructions:
- Cook the wild rice according to package directions
- Cook a chicken breast in the oven at 350 degrees. You can also use leftover chicken or rotisserie chicken. Whatever is convenient!
- Dice carrots, celery, mushrooms and white onion
- Heat a medium pot on low and melt the butter
- Add all the veggies
- Add in the wild rice, chicken, and almonds
- Sprinkle with salt and pepper (be generous with the salt)
- Add in both liquids (reserve 1 cup of broth), bay leaf, and thyme
- Mix ½ cup flour with 1 cup broth in a bowl until combined, add to soup and combine
- Let simmer on low for 45 minutes
- Enjoy!
Serve with crunchy bread or a light salad.
