Lemon Chicken Wild Rice Soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 2 bay leaves
- 1 onion, chopped
- 1/4 tsp ground ginger
- kosher salt and freshly ground black pepper to taste
- 6 garlic cloves minced
- 8 oz mushrooms sliced
- 1/4 cup freshly squeezed lemon juice
- 2 egg yolks lightly beaten
- 4 tb salted butter
- zest of 1 large lemon
- 8 cups good quality chicken broth
- 3 carrots, peeled and cut into 1/4 inch rounds
- 3 stalks celery cut into 1/4 inch thick pieces
- 1 tsp thyme (dried or fresh)
- 2 green onion stalked thinly sliced
- 3 to 3.5 cups cooked wild rice blend (i use lundberg
- 3 cups cooked shredded chicken (rotisserie works well)
- 2 cups baby kale or spinach leaves
- optional: fresh parmesan cheese for serving
- Carbohydrate 8.99106660434799 g
- Cholesterol 20.3354166753873 mg
- Fat 7.81822357594326 g
- Fiber 1.17413894194873 g
- Protein 1.05031727599448 g
- Saturated Fat 4.87862197163155 g
- Serving Size 1 1 Serving (67g)
- Sodium 215.856964256697 mg
- Sugar 7.81692766239926 g
- Trans Fat 0.599906795759641 g
- Calories 104 calories
In a large heavy pot or Dutch oven, melt butter over medium high heat. Add onion and garlic, stirring and cooking until translucent. Add chicken broth, carrots, celery, thyme, bay leaves, ground ginger, and green onion. Bring to a boil. Boil uncovered 10 minutes. Reduce to a simmer. Cover and simmer 30 minutes.Combine egg yolks with lemon juice in a bowl. Using a hand-whisk, gently whisk in a large ladle-full of the hot soup into the egg mixture until fully incorporated. Slowly pour egg mixture back into the pot of soup, stirring constantly as you pour (this adds flavor and thickens the soup a bit.)Add lemon zest, mushrooms, cooked rice, shredded chicken, and kale or spinach leaves. Stir and cook just until heated through, about 5 minutes. Season with kosher salt and freshly ground black pepper. Serve warm, with fresh parmesan cheese, if desired.
