Mak's Chicken & Wild Rice Soup
Makayla was inspired this week to get on a soup kick for...of all things... breakfast! (see our Carrot & Broccoli Soup Recipe here) She saw a little girl on YouTube making soup and has since tried her hand at a few different flavors. I have yet to see an out of the box (or can) soup that I feel is a complete meal, so for ease we use an organic boxed soup as the base and then bulk it up with other goodies. For Mak's Chicken and Wild Rice Soup we added riced cauliflower sauteed in grass-fed butter, organic chicken breast chunks (cooked in avocado oil) and jasmine rice (with grass-fed butter and sea salt).
1 box Simply Balanced Chicken and Wild Rice Soup (from Target or find another "clean" brand)
1 6 oz chicken breast, cut into small chunks
1 cup jasmine rice, uncooked
2 cups cauliflower, riced
grass-fed butter for cooking
Avocado oil for cooking (or more butter or olive oil for sauteing the chicken)
sea salt to taste
black pepper to taste
Chicken: In a skillet on medium, cook chicken chunks in avocado oil (has a high smoke point or grass-fed butter) with sea salt and pepper to flavor.
Rice: Cook rice as directed on the bag/box or (1 cup rice, 2 Tbsp grass-fed butter and 1 1/2 cup water bring to a rapid boil then reduce heat to low and simmer until cooked - about 12 more minutes).
Cauliflower: chop up cauliflower until it becomes as small as rice grains. Cook in a pan on medium-high heat with grass-fed butter and sea salt until is softens.
Pre-made Soup: In medium pot empty contents of pre-made soup and cook on medium-high until it begins to bubble.
Finishing: Add cooked chicken and cauliflower to the heated soup mix. In a soup bowl add a small scoop of cooked jasmine rice, then ladle in soup over top. Enjoy!