Lemon, Chicken, and Wild Rice Soup

There are those soups you crave when you want something decadent (mmm…lobster bisque!), those soups you crave when you want something hearty (think lentils and sausage), and those soups you want when you’re feeling under the weather.  This is the soup I want when I’ve come down with a cold, which happened over Christmas.  It was like a game of dominoes: first Liam got sick, then Mairenn, then Shawn and I succumbed at almost the exact same time.  It was definitely time for this soup.

What I like about it is that it has a lot of the elements of a good chicken noodle soup, but feels like it packs an even stronger virus-killing punch with the addition of the lemon, onion, and wild rice.  Eat this, drink plenty of fluids, and get lots of rest and you’ll be feeling better in no time flat!






Lemon, Chicken, and Wild Rice Soup
6 servings

2 split chicken breasts, bone in, skin on
Olive oil
Kosher salt
Freshly ground black pepper
8 cups chicken broth (lower sodium, if using store-bought)
3 carrots, chopped
2 stalks celery, chopped
1 spanish onion, chopped
Juice from 1 lemon
2 cups wild rice, cooked

1.  Preheat the oven to 350 degrees.
2.  Place the chicken breasts on a sheet pan, then rub with olive oil, and sprinkle generously with salt and pepper.
3. Cook the chicken for 35-40 minutes, until cooked through, then remove from the oven and set aside to cool
4.  When chicken is cool and can be handled, remove the meat from the bones, discard the skin, and dice.
5.  In a large pot, saute the onions, carrots, and celery in 1 1/2 Tbsp olive oil until the onions are translucent.
6.  Add the 8 cups of chicken broth and bring to a simmer.
9.  Let the soup simmer, uncovered, for about 8-10 minutes, or until the carrots and celery are tender.
10.  Add the cooked chicken, wild rice, and lemon juice to the pot and stir.

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