Ginger Chicken & Wild Rice Soup

I woke up completely exhausted and miserable. I’m so glad I had a jar of turkey bone broth in the freezer that I could defrost and use to make some soup. This makes about 6 servings and it’s so delicious and healthy!

3 cups Chicken; cooked & cubed

2 quarts Turkey or Chicken Bone Broth

1 Tablespoon Olive Oil

1 cup Carrots; chopped

1 cup Onion; diced

3 cloves Garlic; thinly sliced

1 teaspoon fresh Ginger; grated

1 cup Celery; chopped

¼ cup Bell Pepper; chopped

1 ½ cups Summer Squash; chopped

½ large Lemon; juiced and zested

1 teaspoon Onion Salt

1 teaspoon Garlic Powder

½ teaspoon Red Pepper Flakes

½ teaspoon Turmeric

2 cups Wild Rice; cooked

1. Heat a large pot over medium heat and add the oil. Once heated, add in the vegetables and sauté until tender. Add the cubed chicken, garlic, ginger and spices, sautéing until fragrant.
2. Stir in the bone broth, lemon juice, zest and the bay leaf. Bring to a boil, then reduce to simmer. Cover and cook for 1 hour.
3. Add the cooked rice, then taste and season accordingly. Remove the bay leaf and serve hot with fresh bread or crackers.
4. Enjoy!

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