Curried Chicken and Wild Rice Soup
Ingredients
The soup base
-
1
cup
uncooked wild rice
-
1
tablespoon
olive oil
-
1
medium
white onion, peeled and diced
-
2
large
carrots, diced
-
2
stalks
celery, diced
-
3
cloves
garlic, peeled and minced
-
4
cups
chicken stock
-
3
cups
cooked, shredded chicken
-
2
teaspoons
curry powder
-
1
leaf
bay leaf
-
½
teaspoon
ground cumin
-
½
teaspoon
kosher salt
-
¼
teaspoon
freshly-ground black pepper
-
1
14-ounce can
coconut milk
Optional garnishes
-
to taste
chopped fresh cilantro
-
to taste
crushed red pepper flakes
-
to taste
shredded coconut
Instructions
- Cook the wild rice by combining it with water in a saucepan, bring to a boil, then simmer until tender.
- In a large stockpot, heat olive oil and sauté onion, carrots, and celery until soft.
- Add garlic and cook until fragrant, then stir in chicken stock, chicken, curry powder, bay leaf, cumin, salt, and pepper.
- Mix in coconut milk and bring to a simmer.
- Once the rice is cooked, add it to the soup and remove the bay leaf.
- Taste and adjust seasoning as needed, then serve warm with optional garnishes.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
10g
Total carbohydrates
30g
Total protein
20g
Sodium
800mg
Cholesterol
50mg
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