Creamy Hawaiian Coconut Chicken Soup
Ingredients
- 1 small red onion chopped (save some for toppings)
- 4 stalks celery chopped (half for soup base, half for topping)
- 1 tablespoon coconut oil for frying
- 10.75 ounces cream of chicken soup can
- 8 ounces sour cream
- 2 cups chicken broth
- 3 tablespoons mandarin orange juice from can of mandarin oranges
- 1 cup cooked wild rice
- 1/2 cup cooked chopped chicken I buy mine off the grocery store salad bar
- 1/2 cup unsweetened coconut flakes
- to taste salt and pepper
Instructions
- Sauté chopped red onion and celery in coconut oil until softened.
- Add chicken broth, sour cream, and mandarin orange juice. Bring to a simmer.
- Stir in cooked wild rice and cooked chicken.
- Season with salt and pepper to taste.
- Garnish with chopped celery and coconut flakes before serving.
