Wild Rice Soup
This Wild Rice Soup goes against the norms with the addition of sweet potatoes. It’s creamy, flavorful, and full of chicken and vegetables, plus it is dairy free.
Servings: 6 people
Ingredients
- (based on abountifulkitchen.com)
- 1 ½ cups Wild Rice blend – (I prefer Lundberg)
- 2 cups cold water
- 1 pound boneless skinless chicken chopped raw
- 1 cup celery diced
- 2 cups carrots diced
- 1 cup onion diced
- 1 large sweet potato peeled and diced
- 1 Tablespoon butter
- 1 Tablespoon olive oil
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1 Tablespoon Old Bay Seasoning spice
- 2 Tablespoons freeze-dried poultry seasoning
- 8 ounces fresh mushrooms diced
- 1 clove garlic minced
- 1 cup parsley chopped
- 3 Tablespoons Worcestershire sauce
- 32 ounces chicken broth
- 1 can unsweetened coconut milk
Instructions
- Place wild rice blend and water in the Instant Pot. Cook on the rice setting. Once finished, quick release, remove rice from bowl, and set aside.
- Chop raw chicken into small cubes and set aside.
- While rice is cooking, prepare the vegetables. Set aside.
- Add butter and olive oil to a large soup pot over medium-high heat. Add raw chicken. Stir and cook until not pink. Remove chicken to a bowl and set aside.
- Add celery, carrots, onions and sweet potato to the pot. Saute for 5 minutes or until onion is translucent and sweet potato is almost tender.
- Season generously with salt, pepper, Old Bay Seasoning, and poultry seasoning. Stir and add mushrooms, garlic, half the parsley, and Worcestershire sauce. Saute for an additional 5 minutes.
- Add chicken broth, coconut milk, cooked chicken and cooked rice to the pot. Cook until heated through. Once soup is hot, turn to low setting to keep warm. Add the remaining parsley just before serving.