I enjoy a hot bowl of soup when the weather is chilly. It warms me up from the inside out. It is the perfect dinner and leftovers for lunch. 

 

This soup is filled with veggies and chicken and the savory flavors of fresh ginger and lemon. It is a delectable combination for your pallet.  

 

Yield 6 servings

 

2 chicken breasts, cooked and shredded

2 Tbsp olive oil

1 yellow onion, chopped

3 carrots, peeled and sliced

2 stalks celery, sliced

2 cloves garlic, minced

2-inch piece of ginger, minced

1 lemon juiced 

6 cups chicken broth

1½ cups wild rice, uncooked

Salt and pepper

Parsley, chopped

 

Cook the chicken in a slow cooker, oven, or sauté pan. Once it has finished cooking, shred the chicken and set it to the side. 

 

In a large stockpot on medium-high heat, add the oil, onion, carrot, and celery. Sauté until the vegetables are softened and lightly browned. Next, add the garlic and continue sautéing for 1 more minute. Reduce the heat to medium-low and add ginger, lemon juice, chicken broth, and wild rice. Cover and simmer until the rice is cooked through. If needed, turn the heat to low so that it stays at a slow simmer. 

 

Add the chicken, season with salt and pepper to taste, ladle the soup into bowls, and garnish the top with chopped parsley.

 

Just Salt It, and enjoy!