Curried Chicken and Wild Rice Soup
- Yield 6
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Curried Chicken and Wild Rice Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 cup uncooked wild rice
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 2 large carrots, diced (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 3 cloves garlic, peeled and minced
- 4 cups good-quality chicken stock
- 3 cups cooked, shredded chicken
- 2 teaspoons curry powder*
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly-ground black pepper
- 1 (14-ounce) can coconut milk (**see note below)
- optional garnishes: chopped fresh cilantro, crushed red pepper flakes, shredded coconut
Method
Begin by cooking your wild rice. Whisk together the wild rice and 4 cups of water in a medium saucepan until combined. Lid and heat over medium-a hot burner until boiling. Then reduce the heat to medium-low, and let it bubble gently (covered) for 40-45 minutes until the rice is cooked and tender. Strain out any extra water, and remove from heat.
While the rice is cooking, heat the olive oil in a (separate) large stockpot over medium-a hot burner. Tip in the onion, carrots and celery and cook for 6-7 minutes, until the onion is soft and translucent, stirring occasionally. Tip in the garlic, and cook for an additional 1-2 minutes, until the garlic is fragrant, stirring occasionally. Tip in the chicken stock, chicken, curry powder, bay leaf, cumin, salt and pepper, and stir to combine. Stir in the coconut milk until combined. Continue to cook until th
Once the rice is cooked, stir it into the soup until combined. Lift the bay leaf. Then taste the soup, and season with extra salt and pepper if needed.
Plate warm, topped with skippable garnishes if desired.
