This soup is warm and cozy, and utterly essential for the season. It's also a tried and true family favourite recipe, beloved by all from the nine-month-old baby to the septuagenarians who come for Sunday supper each week.
I shared a version of the soup on the blog back in November 2010, but I’ve updated it over the years and I think the way we eat it now is just a little better. Also, I fear it’s been buried so deep in the archives that few of you are familiar with the recipe, so I’m bringing it back to the top of the blog so you can print it off and have it handy for December.
Why December specifically? Isn’t it funny that no matter how busy we are that month there’s still a house full of people looking for dinner each night? In between the social events, shopping, gift-wrapping, work, school concerts, cooking and baking, the people you live with still need three square meals a day, because sadly man cannot live off Toblerone alone.
This soup will be the dinner that saves you. It’s quick to prepare (then simmers for an hour or so), nourishing, and so freaking good you’ll want to eat it all winter long. It also makes ample portions, providing plenty of leftovers for the following day. If you happen to be celebrating Thanksgiving this week, your leftover turkey will make a nice substitute for the chicken in the recipe.
Chicken and Wild Rice Soup
If your family isn’t fond of spinach, you can replace it with 2 cups of frozen peas.
- 2 tablespoons olive oil
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 onions, peeled and diced
- 1 teaspoon curry powder
- 1 teaspoon cumin
- 1 ½ cups wild rice, brown rice, or basmati rice (I use a wild rice blend)
- 8 cups chicken stock
- 1 - 14oz. can coconut milk
- 2 cups diced uncooked chicken breasts or thighs
- 5 oz. fresh baby spinach
- Kosher salt
- Fresh ground pepper
1. Warm the oil in a large pot or Dutch oven and sauté the onions, carrots, celery until soft, translucent and slightly brown. Add the curry and cumin, and stir to combine.
2. Add the rice and chicken stock. Bring to a boil and reduce heat to simmer.
3. Add the chicken and coconut milk. Simmer for 1-2 hours, or until the rice is tender and the chicken is cooked.
4. Add the baby spinach and continue cooking until wilted. Season with salt and pepper, if desired, and serve warm.
Note: If using peas instead of spinach, add them at the end of dish and cook until they are warmed through.