Wild Rice & Chicken Soup

Directions

1. 1

   Add butter to a dutch oven over medium heat. Let melt and add carrots, celery, garlic, parsley, thyme, and a dash of salt and pepper. Let sautè stirring occasionally for 10 min.

2. 2

   Add in wild rice, broth, and water. Stir and bring to a boil. Turn down heat to medium low, place lid on and let simmer for 45 minutes.

3. 3

   Once rice is cooked through, stir in coconut cream and shredded chicken and let simmer 2-3 more minutes.