Nourishing Chicken & Wild Rice Soup

This is a zesty and coconuty soup to nourish your body and soul as we head into the cooler months.
Enjoy!


This recipe is in collaboration with Butcher Crowd
featuring their Free-Range Chicken Thigh.

 
Nourishing Chicken & Wild Rice Soup
 

Servings: 4

Ingredients

Extra Virgin Olive Oil, drizzled
½ Leek, finely chopped
1 Garlic Clove, minced
1 cm Ginger, grated
2 Celery Stalks, chopped
1 Zucchini, chopped
500g Free-Range Chicken Thigh, sliced
2L (4 cups) Bone Broth or Vegetable Stock
1 cup Black Wild Rice
1 tsp Ground Turmeric
1 tsp Oregano
Salt & Pepper, to taste
1 x 400g can Coconut Cream
2 handfuls Spinach
1 Lime, juice & zest
Fresh Mint Leaves, to serve
2 tbsp Crushed Peanuts, to serve

 
Nourishing Chicken & Wild Rice Soup
 

Method

  1. Heat oil in large saucepan on medium heat.

  2. Add leek, garlic and ginger. Sauté until softened, approximately 2 minutes. 

  3. Add celery, zucchini and chicken to saucepan and cook for a few minutes until chicken is very lightly cooked.

  4. Add broth, black rice, turmeric, oregano and seasonings to saucepan. Bring to a boil and reduce to a simmer for 10-15 minutes. 

  5. Add coconut cream, spinach and lime, simmer until spinach has wilted.  

  6. Serve soup with mint leaves and crushed peanuts.

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