It's icky outside so I want some warming delicious soup!  My Minnesota mother-in-law made this soup while we visited her in Minnesota and both my hubby and 4 year-old ate it up so I figured I'd make it today.  I was surprised by my Oregon mother-in-law with a huge bag of wild rice today so what better to do than start cooking!

Chicken and Wild Rice Soup
adapted from http://allrecipes.com/Recipe/Chicken-Wild-Rice-Soup-I/Detail.aspx

Ingredients:

1/4 c coconut oil 1 finely chopped onion 1/2 cup chopped celery 1/2 cup sliced carrots 1/2 pound chopped collard greens 6 cups chicken broth 2 cups cooked wild rice 1 lb boneless skinless chicken breast

1/2 teaspoon pink Himalayan salt 1-2  teaspoon curry powder, depends on your tastes 1 teaspoon mustard powder 1 teaspoon dried parsley 1/2 teaspoon ground black pepper 3 tablespoons Champagne Vinegar Coriander Essential Oil Lemon Essential Oil

Directions

1. Melt coconut oil in a large saucepan over medium heat. Sear the chicken breasts until crispy and golden brown.  Remove from pan and let rest.  Meanwhile,stir in the onion, celery and carrots, garlic and saute for 5 minutes. Add the collards and saute for 2 more minutes. Then add the wild rice and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer. 
2. Next, add the chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and champagne vinegar. Allow to heat through. Let simmer for 1 to 2 hours. Just before serving add 1-2 drops coriander doTERRA essential oil and 1-2 drops lemon doTERRA essential oil.

The soup is a hit again.  If you aren't familiar with essential oils I'd be happy to show you more.  Or you can visit my site : http://mydoterra.com/oilswithangie.