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Wild Recipe: Protein Chicken Soup

Mike Rothschild

Prep Time: 10 minutes

Cook Time: Varies 

Serves 4-6 


  • 2 tablespoon ghee or Wild Coconut Oil
  • 4 celery ribs, diced 
  • 1 onion, diced
  • 2 carrots, diced
  • 2 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon turmeric (optional)
  • 1 sprig thyme
  • 1 pound chicken breast, diced
  • 2 scoops Wild Foods Bone Broth Protein
  • 6 cups water
  • 4oz, 1 package kelp noodles 


  1. Heat a large skillet over medium heat.
  2. Add in the cooking fat and all of the diced veggies.
  3. Sauté until tender and aromatic.
  4. Mix in the seasoning, thyme and bay leaves.
  5. Stir well.
  6. In your slow cooker or pressure cooker, combine the chicken, Wild Foods Bone Broth Protein and water. Add in the sautéed veggies.
  7. If you're using a slow cooker, cook on low for 4 hours. If using a pressure cooker, set to soup mode or cook on high for 30 minutes. 
  8. Open the lid and stir in the kelp noodles.
  9. Let them soak for a few minutes before serving the soup. 
  10. Add a squeeze of lemon and garnish with herbs and diced avocado!