Creamy Chicken Soup Over Rice
There were many busy weeknights as a family of six when the only thing that we could get on the table was canned cream of chicken soup. Add some rice, and you’ve got a quick and easy meal to feed the many hungry mouths, all while being delicious! We aren’t sure if you’ve looked at the ingredients for that soup lately, but they’re not the best for the gut. We’ve re-created this canned soup to be dairy-free and even more delicious. Our version does take a bit longer to throw together than opening a can, but we think that extra effort is worth the wonderful flavor of this dish.
Ingredients
yield: 4 servings
- 1 tbsp 15 ml avocado oil
- 1 small onion diced
- 1½ cups 210 g diced cooked chicken
- ½ lb 224 g fresh asparagus spears, woody ends cut off and sliced into thirds
- 2½ tbsp 20 g cassava flour
- 2 cups 480 ml unsalted chicken bone broth
- 2 oz 56 g dairy-free cream cheese
- 2 tbsp 30 ml plain unsweetened almond milk
- 2 tsp 12 g fine sea salt, plus additional as needed
- 2 tsp 6 g garlic powder
- Juice of ½ 2- to 3-oz [56- to 84-g] lemon, plus additional as needed
- ½ tsp fish sauce
- Black pepper as needed
- 2 tbsp 8 g roughly chopped fresh parsley (optional)
- Lemon wedges for serving (optional)
- 2 slices crispy prosciutto for serving (optional)
- Cooked white basmati rice cauliflower rice or zoodles, for serving
Instructions
- Heat a 10-inch (25-cm) cast-iron skillet over medium heat.
- Add the avocado oil and heat it until it is shimmering.
- Add the onion and sauté it for 6 to 8 minutes, stirring it occasionally, until it is soft and golden brown.
- Add the chicken and asparagus, stirring the mixture until everything is warmed through.
- Sprinkle the mixture with the cassava flour and stir it to coat everything with the flour.
- Cook the mixture for 1 minute.
- Pour in the bone broth; add the cream cheese and almond milk.
- Cook the mixture for 5 to 7 minutes, stirring it occasionally, until the mixture is smooth and thick.
- Add the salt, garlic powder, lemon juice, fish sauce and black pepper, stirring the ingredients to combine them.
- Taste the soup and add more salt or lemon juice if needed.
- Sprinkle the soup with the parsley (if using).
- Serve the soup with the lemon wedges (if using) and prosciutto (if using) over the rice (if you tolerate it), cauliflower rice or zoodles.
