Chicken, Celery, & Wild Rice Soup
An array of flavors brought together with a little extra flair here and there, for such an enjoyable viand!
Recipe:
1 whole organic chicken - skinned
2 cups organic wild rice
4 cups organic chicken stock
1/4 cup organic extra virgin coconut oil
13.5 oz organic coconut milk
2 cups organic chicken stock
6 cups organic celery - cut into 1/8 inch crescents
4 tbsp. organic coconut extra virgin coconut oil
1 large organic red onion - diced
4-5 cloves organic garlic - minced
2 tbsp. organic caraway seed - freshly ground
2 tbsp. dried organic chives
2 tsp. organic rubbed sage
2 tsp. organic ground coriander
1 tsp. organic ground celery seed
1 1/2 tsp. organic thyme
1 1/2 tsp. organic lemon pepper
1 tsp. white pepper
1 1/2 tsp. Himalayan salt
Place chicken into crock pot and fill with water and cook in high for 2 hours.
Pull out the stock, but let chicken stay in crock pot to stay warm.
Skim fat off the stock.
Rinse the wild rice well. Put oil in bottom of saucepan - that has a glass lid. Add rice and 4 cups of stock. Cook until done.
Note: When you stop seeing the bubbles at the top, then turn off heat. It will take at least 40 minutes - 60 minutes.
Saute celery in coconut oil in medium skillet until tender. Add red onion and turn off heat and cover with lid.
Pick the chicken and add to a large stock/soup pot. Add in the celery (with the oil), seasonings, rice, coconut milk, and the last 2 cups of
stock - what you can make fit according to the size of your pot.
Heat thoroughly. Enjoy!
Collagen stock: After picking the chicken. put all the bones back into
the crock pot and add a few cloves of garlic, a halved onion, a few small stalks of celery and pour enough water over this to cover - about 1/3 of the pot, with a dollop of organic red wine vinegar.
Cook on low over night for about 12-18 hours - super healthy!
Strain and use as needed. Great for drinking, especially if ill.
Use in making rice, quinoa, millet, sauces, and gravies.
Freeze in 2 cup portions.