NOURISHING CHICKEN & WILD RICE SOUP
Prep 20 Minutes
Cook 20 Minutes
Ingredients:
Extra Virgin Olive Oil, drizzled
½ Leek, finely chopped
1 Garlic Clove, minced
1 cm Ginger, grated
2 Celery Stalks, chopped
1 Zucchini, chopped
500g Free-Range Chicken Thigh, sliced
2L (4 cups) Bone Broth or Vegetable Stock
1 cup Black Wild Rice
1 tsp Ground Turmeric
1 tsp Oregano
Salt & Pepper, to taste
1 x 400g can Coconut Cream
2 handfuls Spinach
1 Lime, juice & zest
Fresh Mint Leaves, to serve
2 tbsp Crushed Peanuts, to serve
Method:
1. Heat oil in large saucepan on medium heat.
2. Add leek, garlic and ginger. Sauté until softened, approximately 2 minutes.
3. Add celery, zucchini and chicken to saucepan and cook for a few minutes until chicken is very
lightly cooked.
4. Add broth, black rice, turmeric, oregano and seasonings to saucepan. Bring to a boil and reduce
to a simmer for 10-15 minutes.
5. Add coconut cream, spinach and lime, simmer until spinach has wilted.
6. Serve soup with mint leaves and crushed peanuts
ButcherCrowd is better
BETTER FOR THE FARMING & FISHING FAMILIES, THE ANIMALS, THE ENVIRONMENT AND BETTER FOR YOU. A BETTER WAY OF EATING MEAT.
SKIP, PAUSE OR CANCEL ANYTIME
