Chicken "Wild Rice" Soup
Prep time
Cook time
Total time
Recipe type: soup
Cuisine: American
Serves: 10
  • ½ cup coconut oil or butter
  • ½ cup diced onion
  • ½ cup diced celery
  • ½ lb fresh sliced mushrooms
  • 6 cups organic Kettle and Fire chicken and mushroom broth
  • ½ lb *2 cups) chicken, cooked and cubed (I used leftover chicken that Craig smoked)
  • 1 tsp fresh thyme, chopped fine
  • ½ tsp Celtic sea salt
  • ½ tsp curry powder
  • ½ tsp mustard powder
  • ½ tsp dried parsley
  • ½ tsp ground black pepper
  • 1 cup cream cheese
  • 1 cup chicken cracklings (see below)
  • OR you can use: 1 cup diced cabbage and 1 cup radishes sauteed until soft
  1. In a large saucepan, melt oil/butter over medium heat. Stir in the onion, celery and saute for 5 minutes or until soft. Add the mushrooms and saute for 2 more minutes. Slowly add in the chicken broth, stirring constantly. Bring to a boil, reduce heat to low.
  2. Add the cream cheese. Allow to heat through, and whisk to incorporate the cream cheese.
  3. Add the chicken, thyme, salt, curry powder, mustard powder, parsley and pepper. Let simmer for 1 hour. Stir in crunchy "rice" options.
Traditional Wild Rice Soup = 391 calories, 21.8g fat, 23.6g protein, 28g carbs, 2g fiber
"Healthified" Soup = 293 calories, 22.5g fat, 19.3g protein, 3.2g carbs, 1.1g fiber

(70% fat, 26% protein, 4% carbs)
Recipe by Maria Mind Body Health at