As you can tell, I really LOVE to cook soups. The cooler weather is finally settling in where we live, so I’m cooking all the soups. This creamy Chicken Rice Soup is heart warming, delicious, and dairy free.
How to make soups creamy without using dairy? Well… there are a few different options. You can use coconut milk (sometimes this can give a slight coconut flavor, which may or may not work for your dish depending on its flavors), cashews (blended up, of course. Cashews also provide a lot of calcium so you’ll getting your calcium this way), then there’s another way I just discovered – blended beans.
You may be skeptical but you can’t really even taste them in there!
I used white beans (either cannellini or great northern beans) and you blend them up and add them to your soup! I added a tablespoon of cornstarch because I like my soups to be thick too. It’s another way to add extra protein to your soup which helps to keep you fuller longer.
I’m all about easy to make meals and this Creamy Chicken Rice Soup is one of my favorite go-tos. Plus, you can easily make more if you’re feeding a crowd. All you need are: carrots, celery, onions, garlic, seasonings, rice (any kind – wild, white, brown, jasmine, etc.), extra virgin olive oil, broth, chicken, beans, corn starch, and a bit of salt and pepper. This is another soup that I make in my Dutch Oven (affiliate link).
In your dutch oven or large pot, heat to medium heat add EVOO. Then add chopped carrots, celery and onion. Sauté until onions are transparent and other vegetables are soft. Add garlic and seasonings and cook until fragrant, about 1-2 minutes. Stir in rice. Then add broth, and a pinch of salt and pepper. Cook soup until rice is fully cooked.
Remove 1/2 cup of soup liquid and pour into blender. Add in beans (which have been drained and rinsed) and cornstarch and blend just until smooth. Pour back into soup. Let cook for a few minutes. Then serve!
Mmmm…! Comfort. Food. Everyone needs a some comfort food in their lives.
So dairy free, yet… creamy, flavorful and delicious. Hope you enjoy this warm bowl of Creamy Chicken Rice Soup with someone you love!
And if you’re a soup lover just like me, then fill your bowls with some of these soups:
Happy soup season, friends!
Creamy Chicken Rice Soup
Healthier and delicious comfort bowl of soup. Dairy free. Featuring vegetables, rice, seasonings, beans, broth, and chicken.
- 2 whole carrots, chopped
- 1 stalk celery, chopped
- 1/2 onion, chopped
- 1 heavy pinch salt
- 1 heavy pinch pepper
- 2 tbsps olive oil
- 2 cloves garlic, minced
- 3/4 cup rice (white, wild, brown or your favorite)
- 6 cups broth (any kind will do)*
- 1 1/2 tsps Italian Seasoning
- 3/4 tsp garlic salt
- 1 Tbsp corn starch
- 1 15oz can white beans (cannellini or great northern beans), drained and rinsed
- 1 1/2 cups shredded cooked chicken (rotisserie or leftover chicken works well)
Heat a dutch oven or large pot to medium to medium high heat.
Add in olive oil, chopped carrots, celery, and onion. Cook until onions are transparent.
Add in garlic and cook until fragrant. About 1-2 minutes.
Add in Italian Seasoning, garlic salt, salt, and pepper and rice. Stir until everything is well combined.
Add in broth. (Note: Some rices will require more liquid to cook so if you see that you need to add more broth or water, please do.) Bring to a boil.
Reduce to a simmer and cook for 30 minutes or until rice is fully cooked. Stir occasionally. (Note: Some rices will need more time to cook. Ex: A wild rice blend can take almost 40 minutes to be fully cooked.)
In a blender, add 1/2 cup soup liquid, white beans, and corn starch. Blend until smooth.
Add shredded chicken. Pour blended bean and soup mixture into soup. Allow to cook for a few minutes. Season to taste.
Serve and enjoy!
*You may have to add more liquid depending on the type of rice you use. Check soup consistency when stirring. If it seems too thick add more broth.