Wild Rice Soup

Positive Nutrition Aspects

Brain-Healthy Food, Omega 3 Rich Food, Zinc Rich Food, Sulphur Rich Food, Vitamin A Rich, Vitamin B6 Rich, Vitamin D Rich, Vitamin K Rich

Serves 6-8 as a side dish or 3-4 as an entree.

Equipment Needed

1. Instant Pot (if doing the instant pot variation)
2. Colander
3. Measuring Spoons
4. Measuring Cup
5. Small Bowl
6. Whisk
7. Pot (if doing the stove and pot variation)
8.Stove (if doing the stove and pot variation)

Ingredients

12 Ounces Diced Onion
8 Ounces Peeled and Diced Carrots
8 Ounces Diced Celery
8 Ounces Sliced Mushroom (can add more to taste)
8 Ounces Boneless Skinless Chicken Breast (Not Included in Vegan / Vegetarian Variation)
3 Cloves Minced Garlic
1 Tablespoon Oil (Chef Preference: Avocado Oil)
1 Teaspoon Salt
1 Teaspoon Pepper
½ Teaspoon Thyme
2 Bay Leaves
8 Ounces Pure Wild Rice (Wild Rice Only, Not a Mixture of Rice and Wild Rice.)
1 Tablespoon Ground Arrowroot
¼ Teaspoon Turmeric for Color
Salt and Pepper to Taste
2 Cans (13.5 Ounces Each) Coconut Milk
16 Ounces Broth (Use Vegetable Broth for the Vegan/Vegetarian Variation)

Instructions – Cooking with Instant Pot

1. Clean, prepare, and dice the vegetables (onion, celery, carrot, mushroom).

2. Cut the chicken breast into ½ inch by ½ inch pieces.

3. Saute the vegetables. Add salt, pepper, garlic, and chicken breast to the instant pot for about 5 minutes.

4. Add the broth, wild rice, salt, pepper, spices and herbs. Do not add the canned coconut milk yet.

5. Set the pressure cooker settings for 45 minutes.

6. Pressure cook for 45 minutes.

7. Let the pressure off following the instruction provided with the instant pot.

8. Remove some of the liquid and place in a bowl. Whisk in the arrowroot until the mixture is smooth. Add that mixture back to the soup and saute again. This will help thicken the soup.

9. Add the canned coconut milk and set the instant pot to saute for 12 minutes.

10. Remove the bay leaves

11. Add salt and pepper to taste.

12. Serve and enjoy.

Instructions – Cooking on Stove

1. Clean, prepare, and dice the vegetables (onion, celery, carrot, mushroom).

2. Cut the chicken breast into ½ inch by ½ inch pieces.

3. Saute the vegetables. Add salt, pepper, garlic, and chicken breast into the pot. Turn the stove on medium heat for about 5 minutes.

4. Add the broth, 2 cans coconut milk, wild rice, salt, pepper, spices and herbs.

5. Cover with a lid.

6. Bring to a boil.

7. Reduce to a simmer.

8. Cook for 60-90 minutes until the wild rice is tender. Be patient as this takes a while.

9. Remove some of the liquid and place in a bowl. Whisk in the arrowroot until the mixture is smooth. Add that mixture back to the soup and bring to a boil again. This will help thicken the soup.

10. Remove pot from stove. Remove the bay leaves.

11. Add salt and pepper to taste.

12. Serve and enjoy.


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