Creamy Chicken & Wild Rice Soup

  • 3 Tbsp. butter
  • 3 cloves garlic (minced)
  • 1 medium onion (diced)
  • 3 carrot sticks (chopped)
  • 4 Celery ribs (chopped)
  • 1 medium sized sweet potato (cut into 1-inch cubes)
  • 2 bay leaves
  • 2 boneless skinless chicken breasts*
  • 1 Tbsp. fresh rosemary leaves (chopped), plus more for garnish
  • 1 cup (8 oz) sliced mushrooms
  • 2 heads of bok choi (sliced)
  • ¼ cup tapioca starch
  • 6 cups chicken broth
  • 1 can full fat coconut milk
  • 1 cup wild rice
  • Salt and pepper
Heat a Dutch oven or large heavy bottomed pot over medium-high heat for about 2 minutes.
Add butter, once simmering add onion, celery, carrots, Rosemary, salt, pepper, and Bay leaf. Cook until vegetables are just becoming soft, about 10 minutes.
For the last 2-3 minutes, add garlic and tapioca and cook, stirring occasionally.

Add mushrooms, rice, and chicken and stir in broth. Bring to a simmer and reduce heat to low. Cover and cook for about 45 minutes.
With about 5 minutes to go, remove chicken from soup and shred, then add back in along with bok chois. Stir in coconut milk and serve warm!

Notes: *Leftover chicken can also be used for this recipe. Add extra salt/pepper as needed




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