Curried chicken and wild rice soup
2
Points®
Total Time
1 hr 18 min
Prep
1 hr
Cook
18 min
Serves
6
Difficulty
Easy
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.
Ingredients
Water
1⅓ cup(s)
Uncooked wild rice
⅓ cup(s)
Olive oil
½ Tbsp
Uncooked skinless boneless chicken breast
¾ pound(s), cut into chunks
Onion
1 large, yellow, cut into 1/2-inch chunks
Celery
2 rib(s), medium, cut on the diagonal into 1/4-inch slices
Baby carrots
12 medium, quartered on the diagonal
Garlic
2 clove(s), large, minced
Chicken broth
3½ cup(s)
Curry powder
1 Tbsp
White pepper
⅛ tsp, ground, (optional)
Bell pepper
½ cup(s), chopped, seeded, red
Canned unsweetened light coconut milk
¼ cup(s)
Unseasoned rice vinegar
½ Tbsp
Cilantro
1 Tbsp, chopped, fresh
