Creamy Wild Rice Soup
Prep time: 15 minutes | Cook time: 4-6 hours
8 Servings | Calories: 260 | Protein: 24 | Fat: 7 | Carbs: 21
Gluten-Free, Dairy-Free
INGREDIENTS
- 1½ lb. boneless, skinless chicken breast
- 1 onion, chopped
- 6 cups chicken stock, unsalted
- 4 cloves garlic
- 1 cup wild rice
- 3 medium carrots
- 1 sweet potato, peeled and chopped
- 2 bay leaves
- 2 tbs poultry seasoning
- 8 oz mushrooms, sliced
- Salt and pepper to taste
Cashew Cream
- ½ cup raw, unsalted cashews
- ¾ cup water
DIRECTIONS
- Place all ingredients (except for cashew cream) into the slow cooker. Stir. Cook on high for 4-5 hours or low for 8-10 hours. Remove the chicken and shred. Add it back into the slow cooker.
- Make the cashew cream: Blend the cashews and water together on high speed until smooth and creamy. Pour the cream into the slow cooker and stir.
- Enjoy!