This is the perfect easy weekday meal to warm up with on a chilly day. It's loaded with nutrients and has that creamy chicken soup feel without the heaviness that comes along with traditional cream soups. Your entire family will gobble this up and beg for more!
3 carrots, peeled and chopped
2 celery stalks, diced
1 onion, diced
4 large button mushrooms, diced
2 cloves garlic, finely diced
1 handful fresh spinach
1 quart chicken broth
1 can full fat coconut milk
1 1/2 cups wild rice, prepared
1 cup cooked, shredded chicken
1 1/2 teaspoons sea salt
1 teaspoon thyme
Cracked Black Pepper to taste
Extra Virgin Olive Oil (enough to coat bottom of pot)
1. Heat olive oil to medium high heat in large soup pot. Add carrots, celery, onion, mushrooms, and garlic and saute 5-7 minutes until slightly softened. Season with salt and thyme.
2. Add chicken broth. Bring to a boil then reduce heat and simmer covered for 10 minutes.
3. Add coconut milk, chicken, and spinach. Simmer an additional 5-10 minutes.
4 Taste and adjust seasonings if needed. Top with cracked black pepper.