Creamy Chicken & Rice Soup
Ingredients
- 2 cups shredded rotisserie chicken
- 1 ½ cups mushrooms , quartered
- ¾ cup chopped carrots
- 4 cups chopped kale
- 3 cloves of garlic , finely chopped
- ¾ cup uncooked brown rice (or wild rice)
- 1 (15oz) can white beans , rinsed and drained
- 1 (15oz) can full-fat coconut milk
- 4 cups low sodium chicken broth
- ½ tsp salt
- ½ tsp black pepper
- 2 tsp dried parsley
- 2 tbsp extra virgin olive oil
Instructions
- To make the soup on the stovetop: Preheat a large pot over medium heat, add the olive oil. Then add the carrots, mushrooms, and garlic cloves, stir frequently and let them cook for 3-4 minutes. Then add the chicken, rice, beans, coconut milk, and broth. Season with the salt, pepper, and parsley and give everything a good stir. Cover with a lid and bring it to a simmer. Turn the heat to medium-low and let it simmer for about 30 minutes, until the rice is completely cooked. Remove from the heat and add the kale and let it wilt for about 10 minutes before serving.
- If using the Instant Pot: Add all of the ingredients (except for the kale) to the Instant Pot and seal the lid. Cook at high pressure for 25 minutes, then do a quick release of pressure. Remove the lid and add the kale and let it wilt for about 10 minute before serving.
- If using the slow cooker: Add all of the ingredients (except for the kale) to the slow cooker, put a lid on it, and cook on low for 4-5 hours. Add the kale for the last 10 minutes to let it wilt before serving.
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