Chicken and Wild Rice Soup

Prep Time: 10 minutes | Cook Time: 1 hour | Serves: 4

Craving a creamy comfort food? Some soups use milk to create a smooth, creamy texture. Coconut milk takes the place of dairy in this creamy concoction. Perfect on a cool fall day, this chicken and wild rice soup will warm you right up.

Ingredients

1. 1 onion
2. 2 carrots
3. 1 tablespoon oil
4. 4 cups chicken broth
5. 1 pound (16 oz) skinless, boneless chicken thighs
6. 1 cup wild rice/brown rice mix
7. 1 teaspoon dried thyme
8. 1 cup coconut milk
9. salt and pepper

Tools

1. cutting board
2. chef’s knife
3. vegetable peeler
4. large pot
5. measuring cups/spoons

Allergen Alert!

If you have a soy allergy, make sure your chicken broth is certified soy-free.

Carefully check the rice mix package for your allergens. Some brands may contain wheat or soy.

1. Peel and chop the onion.
2. Peel the carrots using a vegetable peeler, then slice each carrot.
3. Add the oil, onion, and carrots in a large pot over medium heat. Cook for about five minutes, or until the vegetables start to soften.
4. Add the chicken broth and bring to a simmer.
5. Cut the chicken thighs into 1-inch (2.5-cm) cubes while the broth is warming.
6. Add the chicken to the bubbling broth, and cook for 10 minutes.
7. Pour the rice mix and thyme into the pot and reduce the heat to medium-low.Cook for about 45 minutes, stirring occasionally.
8. Add the coconut milk and simmer for five minutes, until thickened.
9. Season the soup with salt and pepper a pinch at a time until seasoned to your liking.
10. Serve hot in bowls.

Cutting an onion can make your eyes tear up. To avoid irritating your peepers, pop the onion in the freezer for about 10 minutes before chopping.