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Creamy Chicken and Wild Rice Soup

A comforting and hearty soup made with tender chicken, nutritious vegetables, and wild rice, perfect for cold days.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon ghee or butter For sautéing
  • 1 pound boneless skinless chicken Chicken breast preferred
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 yellow onion, diced
  • 6 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 3 bay leaves
  • 6 sprigs fresh thyme Or 1 teaspoon dried thyme leaves
  • 6 cups chicken broth
  • 1 cup wild rice, rinsed
  • 15-16 oz full-fat coconut milk
  • 2 1/2 tablespoons arrowroot starch
  • Salt and pepper, to taste For seasoning

Method
 

Cooking
  1. Heat the ghee in a Dutch oven or large pot over medium heat.
  2. Season the chicken with salt and pepper and sear both sides in the pot for about 3-4 minutes until browned. Remove and set aside.
  3. Add diced carrots, celery, onion, minced garlic, and sliced mushrooms to the pot, seasoning with more salt and pepper. Sauté for 3-4 minutes until softened.
  4. Add the rinsed wild rice, bay leaves, and thyme to the pot. Stir well and return the chicken.
  5. Pour in chicken broth, stir to combine, and bring to a boil. Reduce to a simmer.
  6. Simmer for 40-45 minutes, stirring occasionally, until the rice is tender.
  7. Remove the chicken, shred it with two forks, and return shredded chicken to the pot. Discard bay leaves and thyme sprigs.
  8. In a small bowl, whisk coconut milk with arrowroot starch to make a slurry. Stir the soup while adding the slurry.
  9. Add remaining coconut milk and simmer for another 5-10 minutes until thickened.
  10. Ladle into bowls and serve warm; garnish with fresh herbs if desired.

Notes

For added nutrition, feel free to incorporate other vegetables like spinach or kale. This soup is excellent for meal prep and can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.