Cream of Chicken & Wild Rice Soup with a Healthier Twist

To make this Cream of Chicken & Wild Rice Soup dairy-free, you can substitute the nonfat Greek yogurt with a dairy-free yogurt alternative, such as coconut yogurt or cashew yogurt. Additionally, use a plant-based milk like oat milk or soy milk instead of almond milk for a creamy texture.

This Cream of Chicken & Wild Rice Soup pairs beautifully with a fresh garden salad, crusty whole grain bread, or a light spinach and strawberry salad. These sides complement the soup's flavors while adding a refreshing touch to your meal.

To store leftovers of your Cream of Chicken & Wild Rice Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing the soup in individual portions for up to 3 months. Just be sure to leave some space in the container, as the soup may expand when frozen.

Yes, you can substitute brown rice for wild rice in this Cream of Chicken & Wild Rice Soup. However, keep in mind that brown rice takes longer to cook, so you may need to adjust the cooking time accordingly. Make sure to cook the brown rice separately before adding it to the soup to ensure it’s tender.

To make Cream of Chicken & Wild Rice Soup, start by sautéing diced onions, carrots, and celery in olive oil until softened. Then, add minced garlic and cook for another minute. Stir in chicken broth, herbs, and spices, followed by the cooked wild rice. After simmering for a few minutes, add shredded chicken. Finally, mix Greek yogurt, almond milk, and cornstarch, whisk it into the soup, and cook until thickened. Adjust seasonings to taste before serving.