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Chicken Mushroom Soup

Chicken Mushroom Soup


  • 1 small onion
  • 2 celery sticks
  • olive oil 
  • 1 tbsp thyme
  • 1 lb mushroosm
  • 1 large chicken breast
  • 2 bullion cubes or chicken stock
  • 3/4 cup wild rice
  • 2 cups half n half 
  • 1/2 cup heavy cream
  • 4 scoops Bone Broth Collagen
  • salt n pepper


  • Start by sautéing the onion and celery in olive oil. Cook until tender then add the chicken.
  • Once the chicken is cooked all the way through you can add a bit of stock or water to de glaze the pan. Add mushrooms and thyme and again let it cook until the mushrooms are soft.
  • Add the rice and stock next. Bring to a boil then let simmer until the rice is ready. Add the half n half, cream and collagen and bring back to a simmer. Salt and pepper to taste.
The liquid should cook down so the soup isn't too brothy. Only add enough stock to cover the ingredients. Continue to add stock slowly as needed as it reduces…and enjoy!


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