Creamy Wild Rice Soup
Talk about satisfying… this creamy, rich, but loaded with nutrients wild rice soup is hearty, delicious, and EASY to have on hand for a warm cozy dinner or lunch
Ingredients
- 2 tbsp Olive oil
Seasoning Blend:
- 1 tbsp thyme oregano
- 1 tsp rosemary
- salt and pepper to taste
- ½ finely chopped yellow onion
- 2 minced garlic cloves
- 2 large finely chopped carrots
- 2 large finely chopped celery sticks
- 2 quarts of broth of choice (8 cups – need a lot for the wild rice to absorb!)
- ¾ cup of wild rice
- juice from 1/2 a lemon
- 1 cup of coconut milk or heavy cream
- 1 cup of pre-cooked chopped or shredded chicken breast (about 1 chicken breast)
- optional toppings: fresh parsley and shredded parm cheese
Instructions
Meal Prep Directions:
- Finely chop all the veggies (onion, garlic, carrot, celery) and refrigerate in a reusable bag until ready to make the meal
- Cook and shred or chop 1 large chicken breast and store in a reusable bag
Meal Assembly Directions:
- In a large dutch oven or soup pot heat some oil over medium high heat for 1 minute
- Dump prepped veggie bag (onion, garlic, carrot, celery) and cook the veggies until softened and slightly charred (about 5-10 minutes) add seasoning blend + salt and pepper to taste.
- slowly pour broth over veggies, add wild rice, bring to a simmer, cover and cook for 20-30 minutes until rice is soft
- Add cooked chicken, cream/coconut milk, lemon juice, and simmer for 5 more minutes – add additional broth if too much liquid was absorbed by the rice
- Add optional toppings and enjoy!
Tried this recipe?Let us know how it was!
