This recipe is a healthier version of the famous Panera soup that I developed from scratch. I used all organic and fresh ingredients! This soup is dairy free and you can make it vegan by leaving out the chicken and using all vegetable broth instead of a combo of that an bone broth. Cream-based soups are delicious and satisfying during the winter months, but they can pack lots of extra calories and fat, so this recipe is a better-for-you alternative! Plus, bone broth is one of the best foods you can feed your gut this time of year to help fight and prevent illness and strengthen your immune system. If you are lactose intolerant, sensitive to dairy, or live a vegan lifestyle this is a great way to still enjoy a rich soup!
-4 cups of bone broth (1 container as you may use more)
-4 cups of vegetable broth (1 container as you may use more)
-3 cups of wild rice
-1 box of organic pre-cut chicken breast or 2-3 small organic chicken breasts cooked on the stove top over olive oil, salt and pepper.
-1/4 cup of nutritional yeast
-1/4 cup of raw cashews (soaked prior to blending)
-1 regular potato or 2 small potatoes
-1 tbs white wine vinegar
-Pink salt and pepper to taste
-Handful of fresh parsley
-3 large carrots
-3 large celery stalks
-1/4 cup of diced red onion
-3-4 cloves of fresh garlic
-1 can of organic cannellini beans
1. Soak the cashews. Can do this overnight or I prefer to boil a small pot of water, remove from heat and then cover the cashews for 15-20 minutes. Drain once the time is up.
2. While the cashews are soaking you can boil a pot of water to cook the potato. Can leave the peel on if you prefer. I used two small golden potatoes and did not peel them prior to boiling. Once cooked set aside to cook and cut into small pieces. You can also cook the chicken breast if you did not buy the organic packaged version. Cook in olive oil with salt and pepper, remove from heat and use food scissors to cut into smaller pieces, set aside for later.
3. Heat a large soup pot on the stove top with olive oil and add cut-up carrots and celery, diced onion, and press the 3 garlic cloves. Stir in 1-2 cups of bone broth and cook until the veggies start to soften.
4. Add the wild rice to the pot mixture for 2-3 minutes. Stir in the remainder of the bone broth and vegetable broth and bring to a boil. Let simmer for 15-20 minutes with lid on.
5. While the rice is cooking in pot, combine the cooked potato, raw soaked cashews, and rinsed beans into a food processor or blender and blend until smooth. I added a little bit of water to help the consistency blend easier. You may want to use a spatula to scrape the sides and blend a few times to make sure the mixture is smooth.
6. Add the cream mixture to the soup pot and stir well. Add 1 tbs of white wine vinegar, 1/4 cup of nutritional yeast, pepper, and salt. If you are using chicken, now would be the time to add the cooked chicken to the pot as well.
7. Cook on low heat until rice reaches desired texture. Make sure to stir frequently to prevent the rice from sticking together or the bottom of the pot. You may need to add more broth or water as the cream mixture will be pretty thick, it depends what kind of consistency you like. I added more broth at the end and let it heat for a little while before serving.
Top with fresh parsley and can serve with oyster crackers or fresh bread if you eat gluten.
Can store in the fridge and enjoy as left-overs, but may need to stir in more water prior to reheating as it will thicken up from being stored.