Surprise…surprise…I’m coming at you with a soup recipe – because they are my FAVORITE THING EVER TO EAT!
This one is no different. It’s creamy, cozy, rich, and just so dang good. Wild rice seems to take forever to cook, I know. Personally, I love the nutty, woodsy flavor it adds to dishes versus your average white or brown rice. If you despise the wild rice, feel free to sub white or brown!
This soup freezes well too – so don’t waste the leftovers. I swear, the soup gets better with time!
In a large dutch oven or soup pot, saute chicken thighs in 2 tbsp oil or butter over medium heat for 4-5 minutes on each side. Remove from the pot.
Add onions to the soup pot and saute for 5-6 minutes until softened.
Add the rice, broth, all of the seasonings, and bay leaves to the pot.
Bring the broth to a boil, cover, and cook for 40-50 minutes until the rice is tender.
While the soup cooks, shred your reserved chicken thighs.
Once the rice is tender, remove the bay leaves and add the peas, carrots, and the coconut cream (or nutpods/half & half) and cook for 4-5 minutes.
If your soup isn't thick enough for your liking, stir arrowroot or tapioca powder in with 2 tbsp of water to create a little cloudy slurry. Add this to the simmering soup and stir until thickened
Serve yourself up a big bowl and bask in the coziness that is to come!
Recipe Notes
If you are using half and half or heavy cream, the soup will thicken a bit more as it cooks than it will with coconut cream or nutpods. It will also yield a more rich soup. If you're lactose intolerant only, I recommend checking out the lactose free variety of half&half in your grocery store! It's becoming a lot more readily available!
This is a recipe that I make almost once a week. It just may not always have those fun alphabet letters. Was it just me or did the shaped Kraft macaroni and cheese taste way better than the original macaroni shape?
It’s a favorite in our house because it’s such a cozy dish AND because it’s so easy to throw together and make during a weeknight or when you just don’t feel like spending a bunch of time in the kitchen. It is great for meal prep too!
1/2cupSour creamWe use Green Valley organics lactose free - feel free to sub a dairy free variety or even a plain yogurt variety.
1/2cupShredded cheeseoptional, it just adds extra creaminess - We use a dairy free brand!***
Instructions
In a large pan or skillet over medium heat, add the onions and ground beef and begin to brown the ground beef for about 5-6 minutes. (If you like your onions very soft, cook them first for 3-4 minutes before adding the beef. If you don't feel like adding them at all, leave them out!)
Once most of the beef is browned, add remaining ingredients, except for the shredded cheese.
Bring the pan to a boil and then reduce the heat to medium low.
Cover and cook for 15-20 minutes or until the pasta is cooked through and most of the liquid has reduced and been absorbed.
The cooking time will vary depending on the pasta brand that you choose. I begin checking after about 10 minutes. Taste a noodle and see if it's approaching the texture you like. I like softer pasta, so I error on the longer cooking time.
Once most of the liquid is absorbed and the pasta is just about done, remove the lid and add the sour cream and shredded cheese. Stir and cook until the sour cream and cheese is all melted and distributed.
Serve immediately.
Recipe Notes
*Feel free to use more pasta to stretch the recipe some. You'll just have to compensate and add more broth. The rule I use is add enough liquid to just about cover all of the pasta. You don't need the pasta completely submerged, however.
