In the winter & fall I LOVE a good creamy soup. The thing is, with eating clean all the time, I don’t often eat cream.
This soup is creamy, cozy & YUMMY!
I also use the black wild rice in it. It’s actually not rice at all & is lower in carbs. I included a link below to my favorite.
1 cup uncooked wild rice
2 chicken breasts (cooked or uncooked), diced
8 ounces baby bella mushrooms, sliced
4 garlic cloves minced
2 medium carrots, diced
2 ribs celery, diced
1 white onion diced
1 bay leaf
1 1/2 tablespoons Old Bay Seasoning (I use the low sodium one)
1 can Coconut Milk
6 Cups+ Bone Broth or Organic Chicken Stock
Instant Pot Instructions:
Add all the ingredients to an instant pot & stir to combine.
Cover & set vent to “sealing”. Cook on manual (high pressure) for 25 minutes. Let the instant pot rest for at least 10 minutes (natural release). Then carefully turn the vent to “venting” and release any remaining pressure.
Crock Pot Instructions:
Combine all the ingredients in the crock pot & stir
Cook on high for 4-8 hours until the rice is tender