Not to brag, but this recipe is BANGING. This really might be one of my best recipes of the year and requires MINIMAL chopping!!! I purposefully used as many shortcuts as possible to make this easy for a weeknight meal. For instance, shredded carrots from the bag as opposed to chopping your own, jarred garlic and ginger, etc. but you could also use frozen pre-chopped onions to make it super easy! I love the addition of the Lundberg Wild Blend. It really bulks the soup up and sends the comfort level through the roof.

I took it to the mountains this weekend with friends and it was a hit all around. This comes together in one pot and is absolutely delicious. It’s a really nice twist on a boring chicken rice soup. I hope you enjoy it as much as I have!

Ingredients:

– 1 Tbsp olive oil or butter

– 1 small onion, chopped

– 2–3 cloves garlic, minced (I used jar, 3 tsps)

– 2 carrots, chopped (I used ½ bag shredded carrots)

– 1 cup Lundberg wild blend (uncooked, rinsed)

– 6 cups chicken broth

– 2-4 chicken breasts

– 1 can (13.5 oz) full-fat coconut milk

– Zest and juice of 1 lime (extra lime wedges for serving)

– 2-3 tsp minced ginger 

– 1–2 tsp salt (to taste)

– ½ tsp black pepper

– Fresh cilantro for garnish

Instructions:

1. In a large pot, heat oil over medium heat. Add onion and carrots. Sauté 5 minutes until

softened.

2. Add garlic and cook for 1 more minute until fragrant.

3. Stir in the uncooked wild rice, salt, and pepper. Add broth and bring to a boil.

4. Reduce to low, add chicken breasts, cover, and simmer for 35-40 minutes, stirring occasionally, until the rice is tender and chicken cooked through. 

5. Using a fork, fish out the chicken onto a plate and shred it. Set aside.

6. Stir in coconut milk, lime zest, and lime juice.

7. Add the shredded chicken back in. Taste and adjust seasoning.

8. (optional) top with cilantro and extra lime juice

Note: Don’t add coconut milk until the final steps to avoid curdling.