Good for the soul soup.
Heat a large pot over high heat. Add in the olive oil. And when shimmering, add the carrot and sauté for 3 minutes. Add the garlic and continue cooking for 30 seconds. Stir in the Dainty Long and Wild Rice, along with the zucchini and chicken stock. Bring to a simmer and reduce the heat to medium low. Allow to cook for 20 minutes, or until the rice is tender.
If using leftover roasted chicken, stir in to combine. If using uncooked chicken breast, add in the diced breast and cook for 5 more minutes, or until the chicken is cooked through.
Add in the lemon zest, juice, season with salt and pepper to taste, and finish with the green onion.
Optional: in a medium mixing bowl, whisk the 2 eggs. While whisking, add a ladle full of the hot broth into the egg slowly, as not to scramble the egg. Turn the heat off the soup and slowly stir in the egg mixture. Adjust seasoning with more lemon juice, salt, and pepper if needed.
A great soup for using leftover chicken or turkey, the roasted flavour makes it all the more delicious.
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