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Creamy Chicken, Mushroom Soup and Wild Rice with Parsley, Black Pepper and Thyme Essential Oils


Creamy Chicken, Mushroom Soup and Wild Rice Recipe with Parsley, Black Pepper and Thyme Essential Oils

This Creamy Chicken, Mushroom and Wild Rice Soup features Young Living parsley essential oil, thyme essential oil and black pepper essential oil.


This warming hearty soup is perfect for dinner or a weekend lunch. You can serve this with crusty bread and a green salad. If you prefer, you can even add a few more veggies like zucchini, potato, corn and/or leek. To add a little spicy heat to the soup, sprinkle a few chili flakes on top when serving.


TIP: To make this a vegetarian or vegan soup, omit the chicken and use veggie stock or water and coconut cream in place of the cream. Use already cooked chicken or you can roast or simmer your own and use the stock/cooking liquid in the soup. You can use a variety of mushrooms or just use white and/or brown button ones.


NOTE: How to cook wild rice: Place 1 cup of wild rice in a large pot and add 4 cups of water and bring to a boil. Reduce heat to medium-high and continue cooking for approx. 45 minutes adding a little more water as needed while cooking. (The rice will not absorb all the water and you will need to drain the rice). Test to see if the rice is done and drain well, then set aside until you are ready to add to the soup. If you prefer, you can substitute the wild rice for other kinds of rice or even quinoa.


This recipe is by Chef Kate.

Prep Time: 20 minutes Persons: 4 Servings: 2 Wait Time: 20 minutes


Ingredients

Ingredients:

  • 2 cups assorted sliced mushrooms and ½ tsp sea salt

  • 2 tbsp olive oil or butter

  • 1 large carrot and/or 1 medium sweet potato, peeled and chopped

  • 1 medium onion, finely chopped

  • 3 cloves garlic, finely chopped (to taste)

  • ½ tsp dried or fresh thyme leaves (optional, to taste)

  • 1 tsp sea salt and freshly ground pepper (to taste)

  • 4 cups chicken stock, vegetable stock or water

  • 2 cups cooked wild rice (cooking method in the NOTE)

  • 1½ cups cooked shredded or sliced chicken (or more veggies for a vegetarian option)

  • 1½ cup heavy cream or coconut cream


Instructions

1. Cook the wild rice according to the NOTE or instructions on the packaging. Cook the chicken before you start making the soup.

2. Place the olive oil in a large soup pot on medium heat and add the sliced mushrooms and ½ tsp sea salt. Cook the mushrooms for approx. 5 minutes stirring a few times. Then place the mushrooms in a bowl and set aside. Reserve approx. ½ cup of the cooked mushrooms for serving.

3. In the same soup pot, add the chopped carrots and/or sweet potato, onion, garlic, thyme and sea salt. Place back on medium-high heat and add the chicken stock. Bring to a boil then reduce the heat to medium and simmer for approx. 15 minutes until the carrot/sweet potato is cooked through.

4. Add the cooked wild rice and cooked chicken and simmer a few more minutes until they are heated through. Add the black pepper essential oil, parsley essential oil and thyme essential oil and gently stir. Taste and season with a little more sea salt and culinary essential oils, if desired. Remember, as the essential oils are extremely potent, a little goes a long way so make sure to taste before adding after adding each drop.

5. Add the cream or coconut cream to the soup, stir and continue simmering on medium-low heat for approx. 5 – 10 minutes until heated through.

6. At this point, you can serve the soup or cool and chill it for up to 3 days. If chilling, gently reheat the soup stirring often.

7. When ready to serve the soup ladle into bowls and top with the reserved cooked mushrooms and a little fresh thyme or parsley if desired.



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