- 1 tablespoon ghee
- 1 pound boneless skinless chicken
- 2 carrots, diced
- 2 celery stalks, diced
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 8 oz mushrooms, sliced
- 3 bay leaves
- 6 sprigs fresh thyme or 1 teaspoon dried thyme leaves
- 6 cups chicken broth
- 1 cup wild rice, rinsed
- 2 cups full fat coconut milk
- 2 1/2 tablespoons arrowroot starch
- Salt and pepper, to taste
- Heat the ghee in a dutch oven or large pot.
- Liberally season the chicken and then add to the pot. Sear both sides of the chicken from 3-4 minutes until browned and then remove from the pan.
- Add the diced carrots, celery, onion, minced garlic, and sliced mushrooms to the pot. Season with a little more salt and pepper and then saute for 3-4 minutes.
- Add the wild rice, bay leaves, and thyme to the pot and stir until everything is well combined. Next add the chicken back to the pot and then cover with chicken broth. Give everything a stir until well combined and bring the soup to a boil. Reduce the heat to a simmer.
- Let the soup simmer for 40-45 minutes, stirring occasionally, until the rice is tender.
- Once the rice is tender, remove the chicken from the soup and use two forks to shred the meat. Then, stir the shredded chicken back into the soup. This is also a great time to discard the thyme sprigs and bay leaves.
- Next, whisk together a little of the coconut milk and arrowroot starch until well combined to create a slurry. While stirring the soup, pour the arrowroot starch slurry into the soup and then add the remaining coconut milk. Let the soup continue to simmer, stirring occasionally, for another 5-10 minutes until it has thickened.
- Ladle the soup into bowls and serve warm with extra fresh herbs on top. Enjoy!
- Be sure to use wild rice and not black rice or your soup will turn purple. You could also use a wild rice blend if you prefer.
- Depending on how much liquid your wild rice soaks up as it cooks, you may need to add more liquid to achieve that soup like consistency. You can add more chicken broth if needed to thin out the soup.
- If you would like to use dairy, you can substitute the full fat coconut milk with whole milk.
- Be sure to use full fat canned coconut milk and not the coconut milk you find in the refrigerated section.
Keywords: chicken and wild rice soup, creamy chicken and wild rice soup, gluten free chicken and wild rice soup