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, so this is definitely lunch and dinner. It’s got another 30 minutes or so to go before I can add the rice and I can’t wait. Uuuugh!

Ginger Chicken and Wild Rice Soup

• 2 Large Chicken Breasts; baked, chopped and set aside with juices
• 1 Quart Concentrated Chicken Bone Broth
• 6 C Water
• 1 Tbsp Olive Oil
• 1 Large Carrot; chopped
• 1 Medium Onion; diced
• 2 Garlic Cloves; thinly sliced
• 1 tsp fresh Ginger; grated
• 2 Celery Stalks; chopped
• 1/4 C Bell Pepper; chopped
• 1 Small Zucchini; chopped
• 1/2 Lemon; juiced and zested
• 1 Bay Leaf
• 1 1/2 tsp Salt
• 1 tsp Onion Salt
• 1 tsp dried Italian Herbs
• 1/2 tsp dried thyme
• 1 tsp Fresh Rosemary; diced
• 1/4 tsp Black Pepper
• 1/4 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1/4 tsp Red Pepper Flakes
• 1/4 tsp Turmeric
• 1 tsp Ginger Powder
• 1 Thyme Sprig
• 1 Rosemary Sprig
• 3 C Wild Rice; cooked and set aside

1. Heat cast iron dutch oven over medium heat and add in oil. Once heated, add in vegetables (minus garlic) and sauté until onions are tender.
2. Add in chicken chunks, garlic, herbs and spices. Sautéing until fragrant.
3. Add baked chicken juices, bone broth and water. Bring to a boil then reduce to simmer; cooking for 2-3 hours.
4. Meanwhile, take a nap.
5. Add in rice and taste; seasoning accordingly. Remove bay leaf as well as rosemary and thyme sprigs.
6. Serve hot with fresh bread, crackers or a salad.
7. Enjoy!