Chicken & Wild Rice Soup

Bone broth is rich in collagen and minerals, which are essential for healing and recovery during your postpartum healing time. You can make a simple bone broth soup by simmering bones (chicken, beef, or pork) with vegetables like carrots, celery, and onions for several hours or by buying premade (we like the Kettle and Fire brand).

Prep Time: 10minutes minutes

Cook Time: 55minutes minutes

Total Time: 1hour hour 5minutes minutes

Servings: 6

Equipment

• large pot or Dutch oven

Ingredients

• 2 tablespoons ghee or butter
• 1 medium yellow onion, diced (about 2 cups)
• 2 medium carrots, peeled and diced (about 1 ½ cups)
• 4 cloves garlic, minced
• 2 tablespoons flour of choice
• 1 1/2 teaspoons Kosher salt
• 1 teaspoon Dried oregano
• 1/2 teaspoon Freshly ground black pepper
• 8 cups low-sodium chicken bone broth 
• 1 cup wild rice, rinsed and drained*
• 6 sprigs fresh thyme
• 2 dried bay leaves
• 2 teaspoons chopped fresh rosemary
• 1 teaspoon chopped fresh sage
• 3 cups shredded pre-cooked chicken
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 cup chopped fresh parsley

Instructions

• *It’s important that you rinse and drain your rice before adding the grains to the soup. This helps wash off any excess starch that can make the rice gummy as it cooks.Heat the ghee/butter over medium heat in a large pot or Dutch oven. Once melted, add in the onions and carrots. Stir to combine and cook until the veggies sweat down and become tender, about 5-7 minutes.
• Once tender, add in the garlic. Cook until fragrant, about one more minute. Sprinkle the flour over the veggies and stir to combine. Add in the salt, dried oregano, and pepper. Cook intermittently until the flour is slightly toasted, about 1 minute.
• Carefully pour in the bone broth and stir to combine, scraping off any browned bits on the bottom of the pan using a wooden spatula.
• Add in the rice, thyme, bay leaves, rosemary, and sage. Turn the heat to medium-high and bring the pot to a boil. Once boiling, turn the heat to low, cover with a lid, and cook for 25 minutes, until the rice is tender.
• After cooking for 25 minutes, add in the chicken. Stir to combine and continue to cook, covered, for an additional 10 minutes.
• Once the soup is finished, remove it from the heat and remove the thyme sprigs and bay leaves. Add the lemon zest, lemon juice, and parsley. Stir to combine.
• Serve immediately alongside toasted sourdough. Enjoy!

To Store:

If you intend to freeze the soup, make sure there is a 1/2-inch clearance between the top of the soup and the container lid. Otherwise, the soup will swell, and your container could break.

If you are not serving immediately, you can easily freeze the soup. It’s important to allow the soup to cool entirely before packaging in an airtight container and storing it in the fridge, where it will last up to 3 – 4 days, or freezer, where it will last up to 3 months.