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–+ servings

Chicken "Wild Rice" Soup

Maria Emmerich
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Course Soups and Salads
Cuisine American
Servings 10
Calories

Ingredients
  

  • 1/2 cup coconut oil or butter
  • 1/2 cup diced onion
  • 1/2 cup diced celery
  • 1/2 lb fresh sliced mushrooms
  • 6 cups organic Kettle and Fire chicken and mushroom broth
  • 1/2 lb *2 cups) chicken cooked and cubed (I used leftover chicken that Craig smoked)
  • 1 tsp fresh thyme chopped fine
  • 1/2 tsp Redmond Real salt
  • 1/2 tsp curry powder
  • 1/2 tsp mustard powder
  • 1/2 tsp dried parsley
  • 1/2 tsp ground black pepper
  • 1 cup cream cheese
  • CRUNCHY "RICE":
  • 1 cup chicken cracklings see below
  • OR you can use: 1 cup diced cabbage and 1 cup radishes sauteed until soft

Instructions
 

  • 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.
  • Add the cream cheese. Allow to heat through, and whisk to incorporate the cream cheese.
  • Add the chicken, thyme, salt, curry powder, mustard powder, parsley and pepper. Let simmer for 1 hour. Stir in crunchy "rice" options.

Notes

NUTRITIONAL COMPARISON (per serving)
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)