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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

Instructions

  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.

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