Curried chicken and wild rice soup

SmartPoints® value per serving
Total Time
1 hr 18 min
1 hr
18 min
Wild rice adds delicious dimension to this flavorful soup. Serve with a spinach or mixed greens salad for super simple side dish. Don’t let too many grains of wild rice pop open—it’s a sign the rice has been cooked too long. Since it will be added to the soup, it will continue to absorb liquid, so it’s fine to undercook it slightly. Be sure to use light coconut milk, which has only a fraction of the fat of regular coconut milk; if you can’t find it, use an equal amount of fat-free evaporated milk and add 1/2 teaspoon coconut extract.



1 cup(s)

Uncooked wild rice


Olive oil

½ Tbsp

Uncooked boneless skinless chicken breast(s)

¾ pound(s), cut into chunks

Uncooked onion(s)

1 large, yellow, cut into 1/2-inch chunks

Uncooked celery

2 rib(s), medium, cut on the diagonal into 1/4-inch slices

Uncooked baby carrots

12 medium, quartered on the diagonal

Garlic clove(s)

2 medium clove(s), large, minced

Canned chicken broth

3½ cup(s)

Curry powder

1 Tbsp

White pepper

tsp, ground, (optional)

Uncooked bell pepper(s)

½ cup(s), chopped, seeded, red

Light unsweetened coconut milk

¼ cup(s)

Rice vinegar

½ Tbsp


1 Tbsp, chopped, fresh


  1. Bring the water to a boil in a small saucepan. Add the rice. Cover, reduce the heat, and simmer until just tender and a few grains have popped, 45–60 minutes.
  2. Meanwhile, heat the oil in a nonstick Dutch oven over medium-high heat. Add the chicken and cook, stirring, until lightly browned. Add the onion, celery, carrots, and garlic. Cook until the onion is softened, about 3 minutes. Stir in the broth, curry powder, and white pepper (if using). Bring to a boil. Cover, reduce the heat, and simmer until the flavors blend, about 15 minutes. Stir in the wild rice, bell pepper, coconut milk, and vinegar. Serve, sprinkled with the cilantro.