Creamy Cajun Chicken And Wild Rice Soup

Ingredients

2 tablespoons extra-virgin olive oil

1 cup small-diced yellow onion

1 cup small-diced green bell pepper

1 cup thinly sliced celery

2 garlic cloves, minced

1 teaspoon kosher salt, plus more to taste

½ teaspoon freshly ground black pepper, plus more to taste 1 teaspoon dried thyme

1 teaspoon paprika

1 teaspoon dried oregano

½ teaspoon dried rosemary

½ teaspoon cayenne pepper

8 cups (64 ounces) low-sodium chicken broth

2 bay leaves

1 cup uncooked wild rice

¾ cup dairy-free creamer or unsweetened full-fat coconut milk (sub heavy cream if not dairy-free)

2 tablespoons arrowroot flour

2 cups diced cooked chicken

(I use rotisserie chicken, or see Fauxtisserie Chicken, page 247)

2 tablespoons freshly squeezed lemon juice (about 1 lemon)

2 tablespoons chopped fresh parsley, optional for garnish

Directions

IN a large pot or Dutch oven, heat the oil over medium heat. Add the onion, bell pepper, celery, and garlic and cook, stirring often, until the vegetables are tender, 5 to 7 minutes. Add the salt, black pepper, thyme, paprika, oregano, rosemary, and cayenne and cook, continuing to stir, until the spices are lightly toasted and fragrant, about 2 minutes.

ADD the chicken broth and bay leaves. Bring the soup to a boil.

Reduce the heat to a simmer, add the rice, cover, and cook, stirring occasionally, until the rice is tender, about 45 minutes.

WHEN the rice is tender, in a small bowl, whisk together the dairy-free creamer (or coconut milk) and arrowroot flour until the flour has dissolved. While gently stirring the soup, slowly pour in the creamer mixture until well combined.

STIR in the cooked chicken and continue to cook the soup, uncovered and simmering, stirring often until thickened, 5 to 10 more minutes.

Stir in the lemon juice. Taste and adjust the salt and pepper as desired. Discard the bay leaves.

TO SERVE: Ladle the soup into bowls and garnish with parsley, if desired.