Creamy Chicken and Wild Rice Soup
Ingredients
- Extra virgin olive oil
- 5 celery stalks, 1/2-inch dice
- 5 rainbow carrots (purple, orange, yellow and white), scrubbed clean and 1/2-inch dice
- 2 garlic cloves, grated or finely minced
- Salt and pepper, to taste
- 1 tbsp. finely minced rosemary
- 1 tbsp. finely minced thyme
- 3 small or 1 large bay leaves
- 8 cups low sodium chicken stock
- 13.5-ounce can full fat coconut milk (or 1 1/2 cups whole milk)
- 1 small rotisserie chicken, shredded
- 1 1/2 cups wild rice blend
- 1 bunch lacinato kale, washed, de-ribbed and roughly chopped
Directions
Bring a large dutch oven up to heat over medium. Drizzle in 2-3 tbsp. EVOO and add in the celery and carrots. Sauté for 5 minutes then add in the garlic and cook for 1 minute. Season with salt and pepper then add in the rosemary, thyme and bay leaves. Stir.
Add in the stock, coconut milk, or whole milk if using, and chicken. Stir and bring to a simmer on medium low then add in the rice and cook for 10 minutes.
Next add in the chopped kale, stir and simmer for another 10-15 minutes or until the kale is tender and the rice is cooked. Taste for seasoning.
Ladle into a shallow bowl and top with freshly cracked black pepper.
Recipe Courtesy of Megan Mitchell