Creamy Wild Rice & Chicken Vegetable Soup
Now that fall is in full swing, comfort food has become a staple at the dinner table. After all, warm, flavorful food is the perfect cure for the dropping temperatures. There's nothing quite like sitting down with a bowl of steaming soup when the wind is cold and the weather is rainy. This wild rice and chicken soup isn't just hearty - it's delicious too! With a creamy broth and fresh vegetables, it's the perfect soup for a chilly autumn day.
Ingredients:
2 tbsp Avocado oil
1 Medium sweet onion, chopped
4 Medium carrots, cut into ½ inch pieces
3 Celery ribs, cut into ½ inch pieces
1 Garlic clove, minced
2 Cups wild rice
4 Chicken thighs (boiled separately & cut into bite-size pieces)
1 Liter water
1 Can organic coconut milk or 1 cup heavy cream
Better Than Bouillon (chicken flavor), 1 tbsp
Salt
Pepper
Fresh parsley leaves
Instructions:
In a large saucepan, warm up the avocado oil. Add the celery, carrots, onion, garlic, and a generous pinch of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften (about 10 minutes).
Add the wild rice to the saucepan and gradually add in the water and the “Better Than Bouillon” flavor. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender for about 30 minutes.
Add the chicken and simmer, stirring occasionally, until the wild rice is tender (10 to 15 minutes).
Add in the coconut milk or the heavy cream and season with salt and pepper. Ladle the soup into bowls, add the parsley leaves for garnish and serve.
Bon Appétit!
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