Curried Chicken and Wild Rice Soup

As you may know, I love to cook GIANT batches of food that I can eat for 2-3 days, so that I can run around, workout, and have healthy convenient foods and only cook every few days.
I found two yummy recipes in some old cookbooks, and blended them together and added a few of my own favourite ingredients to come up with this recipe 🙂


  • 4 Chicken Breast, Cooked and Diced
  • 1 Medium Onion, Diced
  • 1 Cup Celery, Diced
  • 4 Cups Organic Chicken Broth
  • 2 Cups Wild Rice, Cooked
  • Coconut Milk, 1 Can
  • 1/8 Cup Coconut Oil
  • 1/4 Cup Flour
  • 4 TBSP Curry Powder
  • 2 TBSP Curry Paste
  • 2 Bay Leaves
  • 1/2 Cup Slivered Almonds, Toasted
  • Salt and Pepper, Pinch to taste


1. Heat Coconut oil in a large frying pan.

2. Saute the onions and celery in the butter.

3. Combine all ingredients into a slow-cooker or a soup pot on medium heat. Bring to a boil.

4. Reduce heat and allow to simmer with the lid on for 45 minutes.

5. Remove the bay leaves and serve hot!


Categories: Nutrition, Recipes, Weight Loss

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