Creamy Chicken and Wild Rice Soup

Many think that a creamy soup is fatting, unhealthy and not a nutritious choice for those looking to keep healthy. This could not be further from the truth! This soup has every nutrient you need in one bowl! Healthy Fats (coconut milk & fats), Protein (whole chicken), Complex Carbs (whole grain rice & veggies), and tons of micronutrients from the bone stock!!  The best part is this soup is satisfying and filling not leaving you reaching for snacks a few hours later! 

Ingredients:

• 1/2 onion, diced

• 1/2 red pepper, diced

• 1 cup carrots, diced

• 1 cup celery, leafy part too, diced

• 2 cups mushrooms, diced

• 4 garlic cloves, pressed

• 2-3 tbsp butter

• 1-2 tbsp flour ( I use GF cassava flour)

• 4 cups bone broth

• 1 cup wild rice

• 4 cups shredded or chunked cooked chicken

• 2-16oz full fat coconut milk

• 2 bay leaves

• 1-1/4 tsp+ sea salt

• 1/2 tsp +pepper 

Time to make:

Heat stock pot or dutch oven over medium heat. Add butter, onions, peppers. Sautee till softened then add remaining veggies, plus the garlic.  Cook down till all have softened and add remaining butter. Once butter is melted we will make the roux. This gives the thickness to the soup. Sprinkle flour over mixture. Stir and combine mixture for 2 minutes till it is a little thick. Now you will slowly add one cup of broth and stir till it is thick.

Then keep adding, one cup at a time doing the same process. After all the broth is in, add salt, pepper, bay leaf and wild rice. Bring to boil then return to low. Cover the pot and cook on low for 30-45 minutes till the rice is cooked. Once rice is tender, add remaining ingredients, bring to boil again then turn to low for 5-10 minutes! Time to eat!!

Side Notes: if you tolerate dairy you can use cream, whole milk, etc. Also, you can make rice add of time and add fully cook to cut the time down. For best result use homemade bone broth. Here is my version

 

.