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5 from 1 vote

Creamy Chicken and Rice Soup {Dairy-Free}

A creamy, comforting soup made with no dairy (unless you garnish it with parmesan, like I did!). Chicken sausage and fresh herbs add a ton of flavor, and whole grain rice makes it a full meal.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Soup
Cuisine: American
Servings: 6 bowls
Calories: 194kcal

Ingredients

Chicken Sausage

Cauliflower "Cream" Broth

  • 1 teaspoon olive oil
  • 1 medium onion minced
  • 1 head cauliflower roughly chopped
  • water (enough to cover cauliflower, about 4-5 cups)
  • 1 1/2 vegetable bouillon cubes (I used, and recommend, Rapunzel)

Soup

  • 1 teaspoon olive oil
  • 1 1/2 cups celery diced
  • 1 large carrot diced
  • 1/2 red bell pepper diced
  • 1/2 pound cooked Italian chicken sausage (recipe linked above - or sub your favorite store bought)
  • 2 tablespoons fresh parsley chopped fine
  • 1 1/2 tablespoons fresh sage chopped fine
  • 1/2 tablespoon fresh thyme removed fron stem
  • 1/2 cup dry thai red rice or brown rice cooked according to package directions
  • parmesan cheese (to garnish, optional)

Instructions

  • Brown chicken sausage, and set aside.
  • In a large soup pot, add 2 tablespoons of olive oil, and the diced onion. Saute until the onion is translucent. It's very important not to brown the onion, or your broth will not turn out white.
  • Add the chopped cauliflower, and then add enough water to cover it (about 4 cups).
  • Cover, and let simmer, until cauliflower is very cooked, and falls apart with pierced with a fork. Add the vegetable bouillon.
  • In batches, pureed the cauliflower and onion mixture in a blender. Let it blend for 1-2 minutes, until its super creamy and smooth.
  • In the empty soup pot, add another teaspoon of olive oil, and saute the celery until soft.
  • Add the carrots and bell pepper, and continue to saute for 3 or 4 more minutes.
  • Add the cauliflower broth and chicken sausage. Let simmer for 5-10 minutes.
  • Add the fresh herbs, and cook only for another few minutes, so the herbs maintain their freshness. Season with salt and pepper, to taste.
  • Add cooked rice into individual bowls, and garnish with more fresh herbs and parmesan cheese, if desired.

Notes

I prefer to keep rice and noodles separate from soup until serving. They easily get overcooked and mushy if reheated.

Nutrition

Calories: 194kcal | Carbohydrates: 23g | Protein: 10g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 615mg | Potassium: 489mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2396IU | Vitamin C: 65mg | Calcium: 58mg | Iron: 2mg