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Nutritional Recipes

Immune-Boosting Chicken Wild Rice Soup

Written by COA Nutrition Team On December 18, 2020

Sniffles got you down? You need a bowl of this soul-warming soup! So, makes this immune-boosting? The turmeric! It gives the soup this gorgeous color and helps to fight against all those winter bugs! Turmeric is a strong antioxidant with powerful anti-inflammatory effects!

INGREDIENTS

  • 1 tablespoon olive oil
  • 1-pound chicken breast
  • 1 cup bell pepper, red
  • 1 cup, chopped onion
  • 2 teaspoon turmeric, ground
  • 1 teaspoon ginger root, fresh
  • 3 teaspoon garlic
  • 4 cup chicken broth, low-sodium
  • ¾ cup wild rice, raw
  • 1 cup coconut milk, unsweetened
  • ¼ cup chopped basil, fresh

DIRECTIONS

  1. Place a large skillet/enamel pan on medium heat and drizzle with olive oil.
  2. Chop up chicken breast to desired size and let it cook in the pan for 3 minutes, stirring occasionally.
  3. Chop up bell pepper and onion, add to chicken and stir. Cook until veggies are tender.
  4. Add turmeric, ginger, minced garlic and stir until fragrant.
  5. Add chicken broth and rice and bring to a boil. Reduce to simmer and then cover and let cook for 15 minutes.
  6. Add coconut milk (I used light) and basil and let cook for 3 more minutes. Taste to make sure the rice has cooked through and then serve warm!

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Saving time on weeknights: Pre-cook pasta & Prep side salads ahead

Here are two tips that can save you precious time on those hectic weeknights when everything feels like chaos! On the weekend, make pasta ahead and refrigerate it in a Ziploc bag. It’ll keep for about a week. Heat it up in the microwave before serving. Buy all the fresh lettuce, shredded carrots and cucumbers you will need for the week, wash the lettuce and allow to dry, tear into small pieces add some shredded carrots & chopped cucumbers, store dinner size portions (portions size will depend on the number of people you’ll be feeding) in sealable bowls or zip-bags in the fridge (make sure to dry them very well and it’ll hold for up to 5 days). Instant side salads!

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