Creamy Chicken and Wild Rice Soup Recipe

Heat the ghee in a dutch oven or large pot.

Liberally season the chicken and then add to the pot. Sear both sides of the chicken from 3-4 minutes until browned and then remove from the pan.

Add the diced carrots, celery, onion, minced garlic, and sliced mushrooms to the pot. Season with a little more salt and pepper and then saute for 3-4 minutes.

Add the wild rice, bay leaves, and thyme to the pot and stir until everything is well combined. Next add the chicken back to the pot and then cover with chicken broth. Give everything a stir until well combined and bring the soup to a boil. Reduce the heat to a simmer.

Let the soup simmer for 40-45 minutes, stirring occasionally, until the rice is tender.

Once the rice is tender, remove the chicken from the soup and use two forks to shred the meat. Then, stir the shredded chicken back into the soup. This is also a great time to discard the thyme sprigs and bay leaves.

Next, whisk together a little of the coconut milk and arrowroot starch until well combined to create a slurry. While stirring the soup, pour the arrowroot starch slurry into the soup and then add the remaining coconut milk. Let the soup continue to simmer, stirring occasionally, for another 5-10 minutes until it has thickened.

Ladle the soup into bowls and serve warm with extra fresh herbs on top. Enjoy!