Lemon Chicken Wild Rice Soup
You know when you're just feeling really groggy and congested and all you want to do is to have a nice bowl of chicken noodle soup? That was me a few days ago except instead of using noodles I decided to use the wild rice I had staring at me in my pantry like "Please use me." I also went the lemon route in this soup just because I've been craving that Vitamin D!! Nam Sayin?? So, if you're into citrus and lemon in your soup try this out!
- 3 tbsp of olive oil
- 1/2 small yellow onion
- 4 medium sized carrots
- 3 stalks of celery
- 2 bay leaves
- 1 tbsp thyme
- 1 small whole chicken
- 1 small lemon; sliced
- 6 cups of water
- 1/2 cup of wild rice
- In a big pot sauté the onions, carrots, and celery with the olive oil until nicely sweated. Season this with a generous amount of salt + pepper. Add in your bay leaves and thyme. Give the spices a little time to get warm and integrated with the oil. Add in the slices of lemon.
- Rinse your chicken off with cold water and then add to the pot. Cover the chicken with 6 cup of water. Bring to boil and then cover the pot and let simmer for 45 minutes. If the stock reduces by half than go ahead and replenish the water amount.
- After 45 minutes the chicken should be fall of the bone ready. Reserve the chicken in a bowl and shred with two forks.
- Add in your rice and let it come to a boil and the reduce the heat to a medium and cook for 20 minutes. Add the chicken back into the pot. Let the whole thing cook come to a boil.
- Season with salt + pepper to taste. Garnish with parsley.