Description
This Easy Creamy Chicken and Wild Rice Soup is a comforting, flavorful bowl of tender chicken, hearty wild rice, and vibrant vegetables simmered in a fragrant turmeric and ginger spiced broth, finished with creamy coconut milk and fresh basil. Perfect for a cozy meal any day.
Ingredients
Fats and Oils
- 1/2 tbsp olive oil
- 1/2 tbsp butter (for dairy-free use another 1/2 tbsp of oil)
Protein
- 1 lb chicken, chopped into bite-sized pieces
Vegetables
- 1 cup diced bell pepper (any color)
- 1 cup diced onion
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 1/4 cup freshly chopped basil
Spices
- 2 tsp ground turmeric
- 1/2 tsp ground ginger
Grains
- 3/4 cup wild rice
Liquids
- 4 cups broth (chicken or vegetable)
- 1 cup coconut milk, unsweetened (preferably full fat)
Instructions
- Sauté Chicken: In a large pot over medium heat, melt together the olive oil and butter. Add the chicken pieces, season with salt and pepper, and sauté until cooked through, stirring frequently, about 8-10 minutes.
- Sauté Vegetables: Remove the chicken and set aside. In the same pot, add diced bell peppers, onions, and carrots. Season with salt and pepper and sauté until softened, about 5-7 minutes. Add minced garlic and stir for another minute until fragrant.
- Add Spices and Combine Ingredients: Sprinkle in ground turmeric and ginger, stirring to coat the vegetables. Return the cooked chicken to the pot along with the uncooked wild rice. Stir to combine.
- Simmer Soup: Pour in the broth, stir well, and bring to a boil. Reduce the heat to medium-low, cover the pot, and let simmer for 20-30 minutes. Check the rice at 20 minutes and continue cooking until the rice is tender to your liking.
- Finish with Coconut Milk and Basil: Once the rice is cooked, stir in the coconut milk and freshly chopped basil. Let simmer for an additional 3-5 minutes to meld the flavors.
- Serve: Serve the soup warm. Store leftovers covered in the refrigerator for up to 3 days.
Notes
- This soup can be made dairy-free by substituting the butter with an additional 1/2 tbsp olive oil.
- Use full fat coconut milk for the creamiest texture and best flavor.
- Any color bell pepper can be used based on availability or preference.
- If you prefer a thicker soup, reduce the amount of broth slightly or cook longer uncovered to thicken.
- For a vegetarian version, substitute chicken with hearty vegetables or legumes and use vegetable broth.
- Wild rice can vary in cooking time; ensure it is tender before finishing the soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American