Chicken "Wild Rice" Soup

Name: Chicken "Wild Rice" Soup
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

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Servings: 10

Author : Maria Emmerich

Instructions

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Step 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.

Step 2

Add the cream cheese. Allow to heat through, and whisk to incorporate the cream cheese.

Step 3

Add the chicken, thyme, salt, curry powder, mustard powder, parsley and pepper. Let simmer for 1 hour. Stir in crunchy "rice" options.

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