Recipe: Chicken Wild Rice Soup

Ingredients:

2 tablespoons extra virgin olive oil

1/2 yellow onion, finely chopped

2 garlic cloves, sliced

1 thumb-sized piece of ginger, minced

2 large carrots, peeled and sliced into rounds

4 celery stalks, thinly sliced

Leaves from 2 stems of fresh thyme

1/2 cup uncooked wild rice, rinsed

6-8 cups chicken broth

2-3 cups shredded rotisserie chicken

Juice from 1 lemon

Salt and pepper to taste

Dill for garnish

Instructions:

1. Heat a stock pot over medium and warm the olive oil.

2. Add the onion, garlic, ginger, carrots, celery, and thyme. Season with salt and pepper, and sauté for 3-5 minutes.

3. Next, add the rice followed by the broth. Start with 6 cups and add more at the end if needed.

4. Bring to a simmer, cover and lower the heat for 45 minutes or until the rice has cooked.

5. Add the chicken to the soup, followed by lemon juice. Season to taste, garnish with some dill and enjoy.

*This soup lasts 5 days in the fridge but is also great for the freezer!