5 slices Organic Bacon (chopped, recommended pasture raised pork without antibiotics & hormones and nitrate free)
1 cup Yellow Onion (chopped)
1 cup Carrot (shredded or finely chopped)
1 cup Celery (chopped)
1 tbsp Dried Thyme
8 ozs Mushrooms (8oz package, sliced/chopped)
4 Garlic (cloves, minced)
4 cups Organic Chicken Broth (organic, low sodium)
1 cup Water 4 cups Kale Leaves (chopped)
1 tsp Sea Salt (kosher)
1 tsp Black Pepper
4 ozs Chicken Breast (chopped or shredded)
1 cup Wild Rice (cooked, omit if Paleo)
1 cup Organic Coconut Milk (full fat)
1/3 cup All Purpose Gluten Free Flour (use coconut or almond flour if Paleo)
Heat a Dutch oven over medium-high.
Add bacon to pan; cook 4 minutes or until crisp. Remove bacon from pan and reserve 1 tablespoon drippings.
Add onion, carrot, and celery to pan and sauté 3-5 minutes. 3.
Add thyme, mushrooms, and garlic and sauté another 5 minutes.
Add stock and 1 cup water and bring to a boil. Reduce heat, and simmer around 10 minutes or until vegetables are tender.
Add kale, salt, and pepper; cook 3 minutes. Stir in chicken and rice.
Combine coconut milk and flour in bowl with a whisk. Stir into soup; cook 2 minutes or until thickened. Top with bacon (optional).
I recommend organic ingredients when possible or chicken fed a vegetarian diet without any hormones or antibiotics.
Prefer a plant-based diet? Make without the bacon or chicken; however, recommend adding a bit more salt and use coconut oil to sauté the vegetables in place of the bacon drippings.
Meal prep ideas: Cook rice and chicken in advance (or use from a meal earlier in the week). Leftover or rotisserie chicken work great for a quick meal.