Creamy chicken and wild rice soup

By heathaly

From scratch with no preservatives!

Ingredients

• 4 cups chicken stock
• 2 cups water
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp turmeric
• 1 cup onions, chopped
• 4 cloves garlic, minced
• 2-14 oz cans coconut milk
• 4 oz package wild rice (about 2/3 cup)
• 1/2 c uncooked brown rice (not instant brown rice)
• 2-3 boneless skinless chicken breasts, cubed
• 1 cup diced carrots (optional)
• 1/4 cup cornstarch
• 1/4 cup cold water
• salt to taste

Details

Preparation time 10mins
Adapted from fromscratchtoplate.com

Preparation

Step 1

In the slow cooker, mix together everything except the cornstarch and cold water. Be sure to shake the coconut milk cans well before opening, and whisk together well. Cook on low for 4 hours. Combine cornstarch and cold water, add to the soup. Keep the lid off and cook and additional 10 minutes on high, stirring occasionally. Add salt if needed.