SERVINGS: 2 PREP TIME: 15 MINUTES COOKING TIME: 40 MINUTES
INGREDIENTS
8 oz [224 g] Skinless Chicken Breast
1 tbsp [14 g] Avocado Oil
0.5 tbsp, minced [4.25 g] Garlic
1 tsp [2 g] Ginger (Grated)
3 cup [720 ml] Organic Chicken Bone Broth
2 cup [474 g] Water
0.5 tsp [1.05 g] Black Pepper
0.5 tsp [3 g] Salt
0.25 cup, dry [40 g] Wild Rice
1 medium [61 g] Carrot (Sliced thin
horizontally)
1 cup, chopped [70 g] Mushrooms
2 cup, chopped [42 g] Kale
0.25 cup [60 ml] Coconut Milk (from a can)
DIRECTIONS
1. In a large pot, heat oil over medium heat.
Add garlic and ginger and cook for 1 minute
until fragrant.
2. Add bone broth, water, salt, and pepper.
Bring to a boil.
3. Add chicken breast and cook 15-20 minutes
until cooked through.
4. Remove chicken from the broth.
5. Add rice, carrots, mushrooms, and kale to
the broth and reduce to a simmer. Cook for
15-20 minutes, until rice is al dente.
6. While the rice cooks, shred the chicken with
two forks.
7. Add the shredded chicken and coconut milk
to soup and remove from heat.
8. Allow soup to cool for at least 10 minutes
before serving. The soup will thicken and
the rice will soften.
NUTRITION INFO
Energy : 399 kcal Fat : 14.3 g Carbs : 21.5 g Protein : 44.3 g Fiber : 2.9 g Sugar : 2.8 g
