Chicken and Wild Rice Soup
Ingredients
The soup base
-
1
Tbsp
olive oil or butter
-
1
small
onion, diced
-
2
medium
carrots, diced
-
3
ribs
celery, diced
-
4
cloves
garlic, minced
-
6
cups
low-sodium chicken broth
-
1
lb
chicken breasts or shredded rotisserie chicken
-
1
cup
uncooked wild rice
-
8
oz
mushrooms, sliced
Herbs and seasonings
-
1
tsp
dried thyme
-
½
tsp
dried rosemary
-
¼
tsp
dried mustard
-
1
tsp
salt
-
½
tsp
pepper
Creamy element
-
1
cup
full-fat canned coconut milk
Garnish
Instructions
- For the crock pot, combine all ingredients except coconut milk and cook on low for 4 to 6 hours.
- Shred the chicken and mix in the coconut milk before serving.
- For the Instant Pot, add all ingredients except coconut milk and cook on high pressure for 30 minutes.
- Release pressure, shred chicken, and mix in coconut milk before serving.
- For stovetop, sauté onion, carrots, and celery, then add garlic and cook briefly.
- Add chicken broth and remaining ingredients, bring to boil, cover, and simmer for about 30 minutes.
- Mix in coconut milk and shredded chicken, adjust seasonings, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
244
Total fat
6.9g
Total carbohydrates
22.5g
Total protein
23.4g
Sodium
268.9mg
Cholesterol
0mg
You might also like