Curried Chicken and Wild Rice Soup Recipe

Stir together the wild rice and 4 cups of water in a medium saucepan until combined.

Cover and heat over medium-high heat until boiling.

Reduce the heat to medium-low, and simmer, covered, for 40 to 45 minutes until the rice is cooked and tender.

Strain out any extra water, then remove from heat.

While the rice is cooking, heat the olive oil in a separate large stockpot over medium-high heat.

Add the onion, carrots and celery, then cook for 6 to 7 minutes, until the onion is soft and translucent, stirring occasionally.

Add the garlic, and cook for an additional 1 to 2 minutes, until the garlic is fragrant, stirring occasionally.

Add the chicken stock, chicken, curry powder, bay leaf, cumin, salt and pepper, then stir to combine.

Stir in the coconut milk until combined, then continue to cook until the soup reaches a simmer.

Reduce the heat to medium-low, cover partially with a lid, then let the mixture simmer until the rice is ready.

Stir in the cooked rice into the soup until combined. Remove the bay leaf.

Season with extra salt and pepper, if needed.

Serve warm, topped with cilantro, red pepper flakes, and shredded coconut, and enjoy!