This is my favorite soup I’ve made the last few winters and I just made my first batch of the season a few days ago. It’s just as good as I remembered! I love making a big pot of it to have ready for dinner or lunch the next few days.I think the curry flavor is a fun twist to a traditional chicken and wild rice soup. There’s just enough curry to add interest, but not completely take over the soup. Plus, it’s much healthier than the usual cream-based version. Instead of dairy, I use coconut milk to add the little bit of creaminess that keeps this soup so comforting.It will come together very quickly once you start cooking, so it’s easier if you get your ingredients chopped and ready to go.This soup is so flavorful and so satisfying, perfect for this time of year! You’ll love it!
Curried Chicken and Wild Rice Soup
- 1 cup uncooked wild rice (about 3 cups cooked)
- 1 Tablespoon olive oil
- 1 white onion, peeled and diced
- 3 medium or 2 large carrots, peeled and diced
- 2 celery stalks, diced
- 3 garlic cloves, peeled and minced
- 4-6 cups chicken broth (sometimes I use up to 6 cups if I increase the vegetables or will add more when reheating)
- 1 (14oz ) can coconut milk, full-fat or light
- 3-4 cups cooked chicken, shredded or cubed*
- 1 Tablespoon curry powder
- 2 teaspoons cumin
- 1 teaspoon salt
- ¼-½ teaspoon ground pepper
- 1 red bell pepper, seeded and diced
- Optional: cilantro for garnish
Start by cooking your wild rice according to directions on the package. Once the rice grains are just about to start popping open, take them off the stove and drain out any extra water. The rice will continue to absorb water in the soup, so I like to try to slightly under-cook it, maybe 5-10 minutes less than the directions call for.
Once you’ve got the rice going, start chopping all of your vegetables and chicken.
Heat the olive oil in a stockpot over medium-high heat. Add the onion, carrot, celery, and garlic and cook until the onion is softened for about 5 minutes. Stir occasionally to keep the vegetables from sticking or burning. Then, add the chicken broth, coconut milk, chicken, and spices. Stir so that everything is combined and continue cooking on medium-high heat until the soup starts to boil. Cover the pot, reduce the heat to low and let it simmer for about 15 minutes (or until the rice is done) so that the flavors blend.
After it’s simmered, turn off the heat and stir in the rice and bell pepper. Sprinkle with cilantro (optional) and serve.
*You could use rotisserie chicken or leftover chicken breasts that you previously cooked. Alternatively, you could cut-up uncooked chicken breasts into 1/2 inch chunks and add them to the pot in the beginning to the heated olive oil. Stir and cook the chicken until it’s lightly browned, then add the onion, carrots, etc.