Soup - Chicken - Wild Rice And Leek Soup
Looking for the ultimate comfort soup to warm your soul up this Winter while still maintaining that New Years Resolution of trying to eat healthy? Well, here you go!
Ingredients
| Oil | 1 Tablespoon | |
| Celery stalks | 2 , dice | |
| Leek | 1 , slice | |
| Carrot | 2 , peeled, cut into very small pieces | |
| Garlic | 4 Clove (20 gm) , mince | |
| Lemon zest | 1 Teaspoon | |
| Chicken broth | 6 Cup (96 tbs) | |
| Wild rice | 1 Cup (16 tbs) (cooked according to the package directions) | |
| Canned coconut milk | 13 1/2 Ounce (1 can) | |
| Shredded rotisserie chicken | 4 Cup (64 tbs) | |
| Fresh baby spinach | 6 Ounce | |
| Lemon | 1 , juiced | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
MAKING:
1.First thing you want to do is cook the wild rice according to the package directions. Set aside
2.In a heavy bottomed pot heat up oil over medium high heat.
3.Add in the celery, leek, carrots, a pinch of salt and pepper. Cook until sautéed, about 5 minutes.
4.Add the minced garlic and lemon zest and cook until fragrant, another minute.
5.Add in the chicken stock, cooked wild rice, and coconut milk. Let it simmer for 15 minutes, stirring occasionally.
6.Once cooked add in the cooked chicken, fresh baby spinach, and season to your liking with salt and pepper.
7.Cook for a few minutes, until all of the spinach is wilted.
SERVING:
8.Give it a big squeeze of lemon juice on top, and serve.
Recipe Summary
