Red Meat Allergy Friendly Dairy Free Wild Rice Soup
Total time1 hr 15 min
Prep time20 min
Cook time55 min
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Learn more →Ingredients
6 servings
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp smoked paprika
- 3 tbsp all-purpose flour
- 6 cups chicken broth
- 1 cup wild rice blend, rinsed
- 1 lb boneless, skinless chicken breasts
- 1 can (13.5 oz) full-fat coconut milk
- 1 tsp salt, plus more to taste
- ½ tsp black pepper, plus more to taste
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the vegetables are softened and the onion is translucent, about 7–8 minutes.
- 2
Add the garlic, thyme, rosemary, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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