Chicken and Wild Rice Soup
Recipe type: Soups
  • 1 onion, finely diced
  • 10 cups vegetable broth, divided
  • 2 garlic cloves, minced
  • 1 Tbl fresh thyme and rosemary (each), finely minced
  • 3 carrots, diced
  • 3 celery stalks, diced
  • 2 bay leaves
  • ¾ cup uncooked wild rice
  • 2 chicken breasts, shredded
  • 2 cups fresh spinach, roughly chopped (or 1 cup frozen)
  • 1 cup cashew creamer (1/2 cup cashew and 1 cup water or veggie broth blended in high-speed blender)
  • ¼ cup fresh parsley, chopped
  • 2 tsp black pepper
  • 1 Tbl ume plum vinegar (or sea salt)
  • 2 tsp sherry vinegar
  1. In a hot skillet, add onions and let them sweat and born for 2-3 minutes (siring every so often). Add ¼ cup vegetable broth and scrape the caramelized bits from the bottom on the pan (this is where all the tasty flavor is!). Add garlic, thyme, rosemary and sauté 1 more minute.
  2. Add ½ cup vegetable broth with carrots, and celery and sauté 1 minute.
  3. Pour in 8 cups vegetable broth, wild rice, and chicken. Bring to a boil and simmer 45 minutes (or until wild rice is cooked).
  4. Pour in cashew creamer, spinach, parsley, black pepper, ume plum vinegar (or sea salt), and sherry vinegar. Let simmer for 5 minutes. Serve when ready to eat!
Recipe by Healthy Julie at