Updated: Sep 9, 2021
Free of Gluten, Soy, Sesame, Nut, Egg
Abbreviations: "EO" Stands for Essential Oils*
2 TBSP olive oil
6-7 large cloves garlic, minced
1 large white onion, chopped fine
1 bag fresh carrots, chopped (approximately 2 to 2 1/2 cups)
1/2 stalk celery, chopped (approximately 1 1/2 to 2 cups)
3 cups diced chicken, off the bone
2 cups wild rice, cooked (Certified Gluten-Free)
6-7 cups chicken stock (homemade or free from gluten, soy)
2 tsp dried oregano OR 2 drops Young Living Oregano EO
1/4 tsp dried thyme
1 tsp dried basil OR 1 drop Young Living Basil EO
1 tsp dried rosemary, crushed OR 1 drop Young Living Rosemary EO
Approximately 3-4 TBSP freshly squeezed fresh lemon juice OR 2 drops Young Living Lemon EO
Fresh ground black pepper (to taste)
Dash pink Himalayan sea salt or iodized salt (to taste)
Freshly sliced lemon (garnish)
Sauté olive oil in deep Dutch oven or pot with garlic approximately 1-2 minutes. Add onion and continue to sauté until onion becomes slightly translucent. Add carrot and celery to pot and continue to cook with lid on for another 8-10 minutes until vegetables become slightly tender.
Add the chicken broth, along with all of the spices and lemon. Stir and allow to simmer on low approximately 10-12 minutes.
While the soup is simmering, prepare the wild rice in a separate pot on the stove top. Full-cook wild rice takes approximately 45 minutes to cook according to most directions on the package. Check the manufacturers directions and follow accordingly.
While the rice is cooking, pull the chicken off the bone, chop and add to pot.
Continue to cook soup on the lowest setting. When the rice is almost done cooking, approximately 30-35 minutes in, add it to the soup and allow it to continue cooking in the broth.
Test the soup for doneness and for flavor. Add more lemon juice, if needed, as well as salt and pepper to taste. Serve with a fresh slice of lemon. Enjoy!
If there's one thing that we always have in our freezer, it is homemade soup. If you want to guarantee that your family gets a wholesome and delicious meal when you are busy and on the go, have a stash of soup in the freezer. Unless we are hosting dinner with company, we can never finish an entire recipe of soup in a few days so I always freeze individual portions of soup, directly after pulling it off of the stove, which ensures that I'm freezing a fresh product.
If you are interested in making your own broth for this soup or others, try cooking down a whole fresh chicken on the stove or in the crockpot for several hours. Add additional organic bone for more nutritional benefits. After you strain the broth and it's ready for use, save half of it in a separate container. Freeze it for your next pot of soup! This way you always have homemade chicken broth on hand.
I love the use of wild rice in this recipe, which adds great texture and provides dietary fiber. Wild rice is a good source of B Vitamins, zinc and magnesium. Try adding it to other soup recipes and dishes to diversify your plate! Fresh lemon adds a fun flavor and Vitamin C is such a diverse vitamin. It helps support our immune system, heart, skin and eyes!
Based on 1 Cup serving. Nutrient analysis is only an approximation. Nutrition components vary based on type of products used.
Dietary Fiber: 3 gms
Proteins: 22 gms
Total Fat: 8 gms
Total Sugar: 4 gms
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