• Lisa Jarvis

Creamy Chicken and Wild Rice Soup


This soup is so rich and hearty! It is perfect for a cool fall day! I love the texture of the wild rice in this soup! You will too!

Here‘s what you need:

1 T olive oil or butter

1 small onion, diced

2 carrots, diced

3 ribs celery, diced

1 t minced garlic

6 cups chicken broth

meat from one cooked rotisserie chicken, cut up

1 cup uncooked wild rice

8 oz sliced baby Bella mushrooms

1/2 t dried thyme

1/2 t dried Rosemary

1/4 t dried mustard

1 t salt

1/4 t black pepper

1 cup full fat coconut milk (or heavy cream)


In a large soup pot or dutch oven, sauté the onion, celery, and carrots in the butter or oil until softened. Add in garlic and sauté one minute more. Add in broth, seasonings, mushrooms and uncooked rice. Bring to a boil, then lower the heat , cover pot and simmer for about an hour, or until the rice is tender. ( wild rice should have a slight crunch to it). Stir in cut up chicken and coconut milk or cream. Adjust seasonings if needed to your taste! Enjoy!!



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