Winter is a wonderful time of year for soup. Don’t get me wrong, I like soup all year, but it is nice to actually enjoy it without sweating because of our hot summers or freezing because the air conditioner is cranked up too high in restaurants during the summer!
Last week with the Polar Vortex messing up my schedule it was nice to have this soup in the fridge just calling my name. Even here in South Carolina we had a two hour school delay for two days. That little schedule change messed up everything I had planned. I couldn’t go to the gym in the mornings because I had to drop off my preschooler on regular schedule which meant I had to drop of my Kindergartener since he would miss his bus. There just wasn’t enough time to go to the gym before I had to pick up the preschooler. It was indeed nice knowing that I was going home for some hot soup for lunch!
This soup is hearty yet not too rich and creamy. It is a twist on chicken and rice soup with the addition of coconut milk, ginger and chick peas. It is slightly creamy and relatively healthy. I frequently add some type of beans to soups to increase the fiber and protein and chick peas work wonderfully here. The boys certainly enjoyed the soup, as did the hubs and I.
Creamy Coconut Thai Chicken and Rice Soup
2 Tbs. olive oil
1 small onion, diced
4 cloves garlic, minced
2 c. carrots, sliced or diced
8 oz. mushrooms (shiitake or baby bella), sliced
1 Tbs. fresh ginger, minced
1 can (15 oz.) chick peas, drained
8 c. chicken broth
1 can (13.66 oz.) lite coconut milk
1/2 c. brown rice
2 c. shredded chicken
1/2 c. half and half
Salt and pepper to taste
Place the olive oil in a large stock pot over medium high heat. Sauté the onion, garlic, carrots and mushrooms for 5 minutes, add the ginger and sauté for another 2 minutes. Add the rest of the ingredients except the half and half. Bring to a boil, cover and lower heat to a simmer. After the soup has simmered for about 45 minutes, or until carrots are cooked to your liking, stir in the half and half and serve.
Yields about 15 cups