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Curried Chicken and Wild Rice Soup
This Curried Chicken and Wild Rice Soup recipe is easy to make, nice and creamy, perfectly (and fairly lightly) spiced, naturally gluten-free, and mmm mmm good.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 10 min🔥 Cook: 45 min👤 Ali📖 gimmesomeoven
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
📝 Preparation Steps
1
Begin by cooking your wild rice. Stir together the wild rice and 4 cups of water in a medium saucepan until combined. Cover and heat over medium-high heat until boiling. Then reduce the heat to medium-low, and simmer (covered) for ⏱️ 40-45 minutes until the rice is cooked and tender. Strain out any extra water, and remove from heat.
uncooked wild rice1 cupcooked (shredded chicken)3 cups
2
While the rice is cooking, heat the olive oil in a (separate) large stockpot over medium-high heat. Add the onion, carrots and celery and cook for ⏱️ 6-7 minutes, until the onion is soft and translucent, stirring occasionally. Add the garlic, and cook for an additional ⏱️ 1-2 minutes, until the garlic is fragrant, stirring occasionally. Add the chicken stock, chicken, curry powder, bay leaf, cumin, salt and pepper, and stir to combine. Stir in the coconut milk until combined. Continue to cook until the soup reaches a simmer. Then reduce heat to medium-low, cover partially with a lid, and let the mixture simmer until the rice is ready.
olive oil1 tablespoonlarge carrots (diced (about 1 cup))2garlic (peeled and minced)3 clovesbay leaf1coconut milk (**see note below)1 (14-ounce) can
3
Once the rice is cooked, stir it into the soup until combined. Remove the bay leaf. Then taste the soup, and season with extra salt and pepper if needed.
uncooked wild rice1 cupcooked (shredded chicken)3 cupsbay leaf1
4
Serve warm, topped with optional garnishes if desired.
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