Curried Chicken and Wild Rice Soup



1# boneless chicken meat
1-2T finely chopped garlic ~and/or~
1 finely chopped med. onion
2-3c chopped celery and carrot
½c ± wild rice
2T coconut 'oil'
1 can AROY-D yellow curry
1 can coconut milk


Cut raw chicken in small pieces. Saute' in coconut oil (which is solid at room temperature) with garlic/onion, celery, carrot and wild rice. Stir and saute' for 10-15 minutes. Add curry sauce and a couple cans of water. Stir, cover and simmer an hour or longer.


Add the coconut milk, stir this all together. If too watery, thicken with a combination of cornstarch and water stirred together. Check seasonings and adjust if needed. Heat to a small boil and serve. . .Lin

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