This creamy chicken and wild rice soup is packed with tender chicken, hearty wild rice, and healthy veggies, but it’s made completely dairy free by swapping out cream for coconut milk. Whether you’re looking for a nourishing weeknight dinner or an easy meal-prep recipe, this soup is sure to be a family favorite.
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- 1 tablespoon olive oil
- 2 large boneless, skinless chicken breast ((about 1.5 pounds))
- 1 teaspoon coarse salt
- black pepper (to taste)
- 1 medium onion (diced (about 1 cup))
- 2 carrots (peeled and sliced)
- 2 stalks celery (chopped)
- 3 cloves garlic (minced)
- 1 cup wild rice blend (uncooked)
- 4 cups chicken stock
- 2 1/2 cups water
- 1/4 teaspoon dried thyme
- 1 bay leaf
- 1 1/2 cups full-fat coconut milk
- Chopped fresh parsley (for garnish)
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Sear the chicken. Liberally season the chicken breast with salt & pepper. Add 1 tablespoon olive oil to a large Dutch oven or stockpot over medium heat. When hot, add the chicken and sear both sides until golden brown, about 3 – 5 minutes per side. Remove the chicken from the pan and set aside.
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Sauté the vegetables. Add the remaining tablespoon of olive oil to the pot. Then, add the onion, carrots, and celery, and sauté until the onions are tender and translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 more minute.
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Simmer the soup. Add the wild rice blend, chicken stock, thyme, and bay leaf to the pot. Return the chicken to the pan. Bring to a boil, then reduce the heat to low. Cover and simmer for 40 – 45 minutes, or until the rice is tender and the chicken is fully cooked.
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Shred the chicken. Remove the chicken breast from the pot and shred or chop and return it to the pot.
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Make it creamy. Stir in the coconut milk and let the soup simmer for another 5–10 minutes.
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Serve and garnish. If needed, adjust seasoning with salt & pepper. Ladle soup into bowls and garinsh with fresh parsley before serving.
Serving: 1cup Calories: 325kcal Carbohydrates: 24g Protein: 25g Fat: 15g Trans Fat: 0.01g Cholesterol: 58mg Sodium: 591mg Fiber: 2g Sugar: 4g Vitamin C: 4mg
