Curried Chicken and Wild Rice Soup

I love making soups in the fall and winter and chicken and wild rice is one of my favorites - and it seems to be a favorite of many people in this part of the country. I found this recipe, and thought it was a fun way to change up the usual wild rice soup. Lots of colorful veggies and the addition of savory curry and coconut milk add a nice Eastern flair to our regular midwestern soup!!

This soup will warm you up on a cold night, and it's a great way to use up leftover turkey, if you have some!

In a Dutch oven, heat the olive oil over medium high heat then add the onion, celery, carrots,

mushrooms

and garlic and saute until the vegetables are softened, about 4-5 minutes. Sprinkle the vegetables with flour, curry powder and salt

and stir until all the vegetables are coated. Gradually add the chicken broth,

and stir constantly until the mixture comes to a boil. Reduce the heat, cover the pot and simmer for about 10-15 minutes in order to blend flavors.

Finally, stir in the red pepper, chicken,

wild rice,

coconut milk

and rice vinegar. Give it all a good stir and cook for about 2-3 minutes to warm the ingredients through. Top each bowl with cilantro to serve.

This version will bring new life to your winter soup rotation!

One year ago: Crumb Topped Apple and Pumpkin Pie
Two years ago: Sweet Potato Pound Cake
Three years ago: Zesty Cranberry Sauce

Find more great recipes at Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesdays, Tasteful Tuesdays, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whole Foods Wednesday, Wednesday Extravaganza, Ingredient Spotlight.

Curried Chicken and Wild Rice Soup

1 Tbsp. olive oil
1 medium onion, cut into 1/2-inch chunks
2 ribs celery, cut on the diagonal into 1/4-inch slices
12 medium uncooked baby carrots, quartered on the diagonal
4 oz. sliced mushrooms
2 cloves garlic, minced
3 Tbsp. flour
3 1/2 cups chicken broth
1 Tbsp. curry powder
1 tsp. salt
1/2 cups red bell pepper, chopped
1 cup cooked and chopped chicken
1 1/2 cups cooked wild rice
1/4 cups light coconut milk
1/2 Tbsp rice vinegar
1 Tbsp cilantro, chopped

In a large saucepan or Dutch oven, heat the olive oil over medium high heat. Add the onion, celery, carrots, mushrooms and garlic and saute until vegetables are softened, about 4-5 minutes. Sprinkle the vegetables with flour, curry powder and salt and stir to coat all the vegetables. Gradually add the chicken broth, and stir constantly until the mixture comes to a boil.

Reduce heat, cover and simmer for about 10-15 minutes to blend flavors. Stir in the red pepper, chicken, wild rice, coconut milk and rice vinegar; cook for 2-3 minutes until ingredients are warmed through. Top with cilantro to serve. Serves 6.

Recipe source: Adapted from Weight Watchers