Thai Chicken Wild Rice Soup

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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  8 oz Mushrooms, Cremini
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  4 Garlic(12g)
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  2 Bell Pepper(238g)
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  2 Carrots(122g)
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  1 Yellow Onion(110g)
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  6 cup Low Sodium Chicken Broth
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  1 cup Rice, Wild
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  2 tbsp Ginger, Fresh Root
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  2 tbsp Thai red curry paste
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  15 oz Coconut Milk, Full-Fat, Canned

Instructions

1. 1Cut the chicken breast into bite-sized pieces and set aside. Dice the onion, mince the garlic and ginger root, and chop the bell pepper and carrots into uniform pieces. Slice the cremini mushrooms.
2. 2Heat 1 tablespoon oil in a large stockpot over medium-high heat. Add the onion and sauté for 5 minutes, stirring occasionally, until soft and translucent.
3. 3Stir in the garlic and ginger root and cook for 1–2 minutes over medium-high heat, stirring occasionally, until fragrant.
4. 4Add the chicken pieces and cook for 3–4 minutes over medium-high heat, stirring frequently, until the chicken is no longer pink on the surface.
5. 5Add the mushrooms, bell pepper, carrots, chicken broth, and Thai red curry paste. Stir to combine and bring to a simmer over medium-high heat, about 5 minutes.
6. 6Reduce heat to medium-low, cover, and simmer for 35–40 minutes, stirring occasionally, until the carrots are tender and the chicken reaches an internal temperature of 165°F.
7. 7Stir in the cooked wild rice and coconut milk until fully combined. Simmer uncovered for 2–3 minutes over medium-low heat until heated through.
8. 8Divide the soup evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing lids, then refrigerate.