METHOD

Cook the Wild Rice

1. In a pot, add the wild rice and water to a pot, using a ratio of 1 part rice to 3 parts water. Add a generous pinch of salt. Bring to a boil, then reduce the heat to a simmer.
2. Cook for about 40 minutes or until the rice is tender. Drain any excess water and set aside.

Cook the Chicken Breast

1. Season the chicken breasts with salt and dried oregano.
2. Heat 1 tbsp of olive oil in a pan over medium heat. Add the chicken breasts and cover with a lid.
3. Cook for about 6-7 minutes on each side or until the chicken is fully cooked and juices run clear.
4. Remove the chicken from the pan and let it rest for a few minutes before shredding it using two forks. Set aside.

Prepare the Soup

1. In a large pot, heat 1 tbsp of olive oil over medium heat.
2. Add the sliced onion and cook until it becomes translucent, about 5 minutes.
3. Add the crushed garlic and carrot slices, and cook for another 3 minutes.
4. Pour in the chicken bone broth and bring the mixture to a boil.
5. Reduce the heat to a simmer and add the shredded chicken and cayenne pepper (if using).
6. Stir in the roughly torn kale and let the soup simmer for another 10 minutes, or until the kale is tender.
7. Divide the cooked wild rice among bowls.
8. Ladle the hot soup over the rice and squeeze a lemon wedge over each bowl for a burst of freshness. Serve immediately.

Notes

• You can use curly kale, Tuscan kale, or even silverbeet.
• For a low-carb option, you can serve this soup without the wild rice.
• You can also serve this with basmati rice