A rich and hearty soup, perfect for a winter celebration or any snowy day. We enjoyed this on New Year's Day after a long walk in the snow. The coconut milk gives it a subtle exotic flavor while adding a thick, creamy texture. But the curry powder is the heart of the soup. Enjoy!
Wild Rice and Chicken Soup
- two onions chopped
- six carrots chopped
- six stalks of celery chopped
- 2Tbs butter
- 2 quarts of chicken stock
- one pound of chicken breasts cut into small pieces
- 1/4 cup red lentils
- 1.5 cups of wild rice cooked in 1 quart of water
- salt to taste
- 1Tbs curry powder
- 8 oz. coconut milk
- optional hot chili
1) Precook wild rice.
2) Saute onions, carrots, and celery until soft.
3) Add curry powder, cook for 5 minutes. (This infuses the oil with the curry powder.)
4) Add chicken stock, lentils, and wild rice. Simmer for 30 minutes.
5) Add diced chicken breast and coconut milk. Simmer gently for 10 minutes or until chicken is thoroughly cooked.
Serve with a side of bread or salad and dig in! Yum!
