Ingredients

The following ingredients have 4 Servings
  • 1/2 tbsp olive oil
  • 1/2 tbsp butter (for dairy-free use another 1/2 tbsp of oil)
  • 1 lb chicken, chopped into bite-sized pieces
  • 1 cup diced bell pepper (*any color)
  • 1 cup diced onion
  • 1/2 cup diced carrots
  • 2 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 2 cloves garlic, minced
  • 4 cups broth
  • 3/4 cup wild rice
  • 1 cup coconut milk, unsweetened (*I recommend full fat)
  • 1/4 cup freshly chopped basil

Instruction

  • In a large pot over medium heat melt together the oil and butter. Add the chicken pieces, sprinkle with salt and pepper, and saute until they are cooked throughout, stirring frequently. About 8-10 minutes.
  • Remove the chicken and transfer to a plate. Add the diced peppers, onions, and carrots and sprinkle again with salt and pepper. Stir well and saute until softened, about 5-7 minutes. Add the minced garlic and stir for another minute.
  • Sprinkle in the turmeric and ginger and stir. Add the chicken back in along with the uncooked rice and stir. Pour in the broth, stir well and bring to a boil. Reduce heat to medium low, cover, and simmer for 20-30 minutes - check the doneness of the rice at 20 minutes and keep simmering until it's cooked to your liking.
  • Once the rice is cooked stir in the coconut milk and fresh basil and let simmer for 3-5 more minutes.
  • Serve warm. This soup will keep covered in the fridge for up to 3 days.