This soup is warm and cozy, and completely essential for the blustery, wet weather of late. It's also a family favourite, and can be found on our dinner table many times between now and next March.
Making ample portions, this soup provides plenty of leftovers, which often find their way into a thermos tucked with the boy's lunch boxes. This, in turn, makes life easy for me and ultra tasty for the kids. And if you're celebrating Thanksgiving this week, your leftover turkey will make a nice substitute for the chicken in the recipe.
We're eating soup two or three nights a week right now, and I'm always looking for new ideas. What soups are simmering on your stove top these days?
Chicken and Wild Rice Soup
- 2 tbsp olive oil
- 3 large carrots, peeled and diced
- 2 celery stalks, diced
- 2 onions, peeled and diced
- 3/4 cup chopped bok choy
- 1 tsp curry powder
- 1 tsp cumin
- 1 1/2 cups wild rice, brown rice, basmati rice or a combination of all
- 8 cups chicken stock
- 1 can coconut milk
- 2 cups diced chicken breast or thigh, or a mixture of both
Saute onions, carrots, celery and bok choy in oil until soft, translucent and slightly brown. Add the curry and cumin and stir to combine. Add the rice and broth. Bring to a boil and reduce heat.
Add the chicken and coconut milk. Simmer for 1-2 hours or until the rice is tender and the chicken is cooked. Season with salt and pepper if desired, and enjoy.