Chicken Wild Rice Asparagus Soup
Powered by Homemade, brought to you by DaVita
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- Prep time
- 15 min
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- Cook time
- 40 min
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- Servings
- 8 Servings
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- Serving size
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2 cups
Ingredients
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unsweetened almond milk
- 4 cup
- 4 cup
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dry vermouth
- 1/2 cup
- 1/2 cup
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chopped cooked chicken
- 2 cup
- 2 cup
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low sodium chicken broth
- 4 cup
- 4 cup
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all-purpose flour
- 1/2 cup
- 1/2 cup
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bay leaf
- 1
- 1
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ground nutmeg
- 1/4 tsp
- 1/4 tsp
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black pepper
- 1/2 tsp
- 1/2 tsp
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chopped onion
- 1/2 cup
- 1/2 cup
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garlic (minced)
- 3 clove
- 3 clove
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unsalted butter
- 4 tbsp
- 4 tbsp
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asparagus (trimmed and chopped into 1-inch pieces)
- 1 bunch
- 1 bunch
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wild rice
- 3/4 cup
- 3/4 cup
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dried thyme
- 1/2 tsp
- 1/2 tsp
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salt
- 1/2 tsp
- 1/2 tsp
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Directions
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Prepare the wild rice according to package instructions, omitting salt and seasoning packet if included. Remove the pan from heat, allow rice to sit, covered, for additional 15 minutes. Set aside and let cool.
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In a Dutch oven, melt the butter and sauté the garlic and onion until tender. Add carrots, herbs and spices. Continue to cook over medium heat until tender.
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Mix in the flour and cook over low heat for a few minutes, stirring frequently.
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Pour in the 4 cups of chicken broth and vermouth. Using a wire whisk, blend until smooth.
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Add chicken and asparagus to the soup, then slowly add the almond milk. Simmer for 20 minutes.
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Fold in prepared rice, and serve.