Chicken "Wild Rice" Soup
Ingredients
- 1/2 cup coconut oil or butter
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1/2 pounds fresh sliced mushrooms
- 6 cups organic Kettle and Fire chicken and mushroom broth
- 1/2 pound chicken 2 cups, cooked and cubed (I used leftover chicken that Craig smoked)
- 1 teaspoon fresh thyme chopped fine
- 1/2 teaspoon Redmond Real salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
- 1/2 teaspoon ground black pepper
- 1 cup cream cheese or Kite Hill for dairy free
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.
Nutrition
Calories: 420.5 | Fat: 27.9g | Protein: 36.3g | Carbohydrates: 2.8g | Fiber: 0.5g | P:E Ratio: 1.2