Chicken “Wild Rice” Soup

prep time: 20 minutes cook time: 1½ hours yield: 10 servings

In this recipe, I’ve replaced the toothsome texture of
wild rice, a classic component of chicken soup, with
chicken cracklings and fried bacon bits. They provide
great flavor and add a satisfying texture: I call them
“crunchy rice.” I often use the leftover meat from my
Herb Roasted Chicken (here) to make this soup.

½ cup (1 stick) unsalted butter (or lard or butter-
flavored coconut oil if dairy-free)
½ cup diced onions
½ cup diced celery
8 ounces mushrooms, sliced
6 cups chicken bone broth, home made (here) or
store-bought
1 (8-ounce) package cream cheese (Kite Hill brand
cream cheese style spread if dairy-free), softened
2 cups cooked cubed chicken
1 teaspoon fresh thyme, finely chopped
½ teaspoon fine sea salt
½ teaspoon curry powder
½ teaspoon dry mustard
½ teaspoon dried parsley
½ teaspoon ground black pepper