Chicken and Wild Rice Soup with Coconut Milk

Coconut Chicken & Wild Rice Soup w/ Edamame

I’m giving you a healthy, hearty and satisfying recipe today for Chicken Soup with Wild Rice.

It is not the traditional chicken & rice soup you might remember from your childhood.

This is a modern, re-invented version with coconut milk and edamame.

Of course the more familiar, classic flavors like carrots, celery and corn are still there.

Coconut milk has tons more flavor than milk and adds a rich, silky ‘body’ to this soup.

The wild rice is kind of chewy with a nutty flavor and since it’s a whole grain a whole lot better for you than white rice.

It does take a while to cook and I like to cook it separate from the soup so it doesn’t have a chance to soak up the broth.

I know that some of you will think the cinnamon and nutmeg are strange additions. But it’s just a pinch. No one will detect their presence and it does nice things for the cream flavor.

I love the edamame in here! A little something different to set it apart from your run-of-the mill soups.

Coconut Chicken & Wild Rice Soup

(by Reeni)

1 + 1/2 cups Wild Rice or Brown Rice (like Goose Valley)

1 cup Carrots, sliced in thin rounds

2 stalks Celery, diced

1 large Yellow Onion, diced

2 teaspoons Thyme

Olive oil for sauteing

4 cloves Garlic, minced

Sea/Kosher Salt and fresh Black Pepper

2 + 1/2 to 3 cups Chicken Breast, raw, chopped in bite size pieces, seasoned with salt and pepper

5 cups Chicken Broth

1 cup Edamame/Soy Beans, shelled

1 cup Corn

1 Bay Leaf

Dash of Cinnamon

Pinch of Nutmeg

1/4 cup Fresh Parsley, chopped

14 ounces Coconut Milk

1. Start the rice cooking according to package directions in a separate pot from the soup.

2. Meanwhile in a large soup pot saute the carrots, celery, onion and thyme in enough oil to cover bottom of pan on medium-low heat. Season well with salt and pepper. When the vegetables begin to soften add garlic and chicken, mix every few minutes until all sides of the chicken pieces are no longer raw.

3. Add broth, edamame, corn, bay leaf, cinnamon and nutmeg. Season with 1/4 teaspoon salt and 1/8 teaspoon of Black Pepper. Simmer for 20 minutes.

4. Add parsley and coconut milk. Simmer for ten minutes.

5. When rice is cooked stir into the soup. Taste and re-season if needed. Remove bay leaf before serving.

Printable Recipe

I’m sending this over to Deb of Kahakai Kitchen for her Souper (Soup, Salad, Sammie) Round-up.