Meyer Lemon Chicken Wild Rice Soup With Bone Broth

Welcome back to Mimi's Organic Eats. Today we're making Meyer lemon chicken and wild rice soup. This quick and easy soup recipe uses up leftovers in your fridge and I use bone broth for the base which is going to give this soup lots of added protein and it's going to make it taste like it simmered all day long when in reality it only took you less than 30 minutes. So gather your ingredients and let me show you guys how to make it. So if you follow along already then you know I'm obsessed with making recipes that use bone broth. I love adding bone broth to recipes because it adds protein, collagen, and amino acids. Not only that but it also brings dishes so much more flavor. So we're going to be using my favorite kettle and fire chicken bone broth today for the base of this soup. So you guys can use leftover wild rice for this recipe or you can make rice. I don't have any rice right now so we're just going to make some wild rice in my rice cooker real quick. And you guys this our place rice cooker is like my new favorite tool. We have never had a rice cooker before because my husband is from Hawaii and he is very particular about his which is totally fine because I'm from the Midwest and I'm the same way about corn. So he always says the cooking rice over the stovetop is the best because all the other rice cookers suck according to him. But as soon as we got this our place rice cooker and I tried it out I knew he was going to love it and I let him make rice in it and he was so surprised you guys. It makes the fluffiest best rice and my favorite part you guys is it does not spew like rice water all over the place like many rice cookers do. So if you guys need a rice cooker I would highly recommend checking this one out. I'm going to link it in the description for you guys. So for the chicken you just want to chop into small cubes or you can also shred it as well into small pieces. So now that we have our chicken prepped and we have our rice cooking we're going to grab a dutch oven. So I'm just using my our place dutch oven today. This is about five quarts you guys could use a four quart as well or even a little bit larger if you want to. So now we're going to add our bone broth into the dutch oven and then we're also going to add in two cups of water. So then we're going to add in the juice of two Meyer lemons. If you guys don't have Meyer lemons or they're out of season you can just use regular lemons that's totally fine. And if you guys want to use lemon juice from a bottle that also works too. Then we're going to add in some salt and pepper and then we're going to add in some spices. We're going to do some thyme, some oregano, parsley, and sage. So now that our broth is we're going to set this aside and chop up our veggies. So we've got some carrots, celery, and onion here and we're just going to slice these up. And when you're slicing your veggies you just want to make sure you're getting like bite-sized pieces because that way it's the perfect size for a spoonful. Add the dutch oven to your stove top and put over medium high heat. Then we're going to add in our carrots, celery, onion, and our garlic. You guys can use fresh garlic or you can use garlic from a jar either works. So then we're going to bring to a boil. Let it boil for a few minutes and then reduce to a simmer. Cover with a lid and we're just going to cook for about 10 to 15 minutes or until the vegetables are almost done. So we have our bone broth and veggies simmering and then our rice is pretty much done and we have our chicken ready to go. Once the veggies are almost done then we're just going to add in our chicken and our rice. And then we're just going to stir to warm that up completely. Then remove it from the heat. So once the soup is ready you guys can cut up some additional lemon slices to serve inside the soup bowl. Now this is totally not necessary because you're not going to eat them but it'll give it a little bit extra lemon flavor and it's a really pretty finish especially if you guys are hosting. Make sure to store this soup in an airtight container in the fridge for about a week. You guys can also freeze this for up to three months. If you guys enjoyed this video be sure to drop a like and leave a comment below. And if you want more bone broth inspired recipes just like this be sure to hit that subscribe button and join me next time in the kitchen.