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!

Ginger Chicken and Wild Rice Soup
- 3 cups Chicken; cooked and 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
- 1/4 cup Bell Pepper; chopped
- 1 1/2 cups Summer Squash; chopped
- 1/2 large Lemon; juiced and zested
- 1 teaspoon Onion Salt
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Red Pepper Flakes
- 1/2 teaspoon Turmeric
- 2 cups Wild Rice; cooked

- 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.
- Stir in the bone broth, lemon juice, zest and the bay leaf. Bring to a boil, then reduce to simmer. Cover and cook for 2 hours.
- Add the cooked rice, then taste and season accordingly. Remove the bay leaf and serve hot with fresh bread or crackers.
- Enjoy!


Yum, I love wild rice.
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I love it too! 🙂
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