Heat the olive oil in a large pot over medium heat.
When the olive oil is fragrant, add the onion to the pot and season with ½ teaspoon of salt. Saute the onion until translucent. Add the ground chicken if you are using and cook until browned.
Add the garlic and celery and saute for an additional 2-3 minutes.
Add the white wine and scrape any brown bits from the bottom of the pot.
Add the wild rice to the pot and toss with the other ingredients. Toast the wild rice for 3-4 minutes and then add in 5 cups of the bone broth. Bring to a boil.
Add the remaining salt, fresh thyme, and pepper. Cover and turn the heat to simmer. Cook for 40 minutes, stirring periodically.
After 40 minutes, check to ensure the wild rice is al dente (it will continue to cook).
Remove the bundle of thyme. Add the pumpkin, coriander, cumin, paprika, white beans, and the remaining water to the pot and stir to combine. Bring to a simmer and cook for 15-20 minutes or until the rice reaches the desired consistency.
Stir in the kale and cover. Let the kale cook down for 5 minutes.
Top the soup with roasted pepitas, serve & enjoy with people you love
I am a dedicated and passionate individual, currently pursuing a full-time nursing education while holding a license as a medical aesthetician. With a profound passion to health, beauty, and overall wellness, I aim to merge the realms of medicine and aesthetics to help individuals feel their best.
My journey revolves around the creation of nutrient-dense, whole foods-based recipes that prioritize well-being. Every dish I create is curated to exclude dairy, inflammatory seed oils, refined sugars, gums, and fillers. My ultimate goal is to not only nourish the body but also to educate others on how to radiate health and well-being from within, allowing individuals to radiate with a healthy glow from the inside out.