Lemon Chicken & Wild Rice Soup

The lemon is a refreshing compliment to this comforting soup. I used rotisserie chicken for the meat and made the broth from the carcas.

• Ready In: 1 hr 20 mins
• Serves: 6

Ingredients

• 4  tablespoons butter
• 6  garlic cloves, minced
• 1  onion, chopped
• 3  carrots, cut in half length wise and then i to 1/4 inch chunks
• 3  stalks celery, cut in half lengthwise and then into 1/4 chunks
• 2  quarts  chicken stock
• 1  teaspoon thyme
• 2  bay leaves
• 1⁄2 teaspoon ginger (grated)
• 2  green onions (sliced)
• 2  egg yolks, lightly beaten
• 1  lemon (Juiced and zested)
• 8  ounces mushrooms, sliced
• 1  cup wild rice (uncooked)
• 2  cups  cooked chicken (shredded or chunks)
• 2  cups kale (chopped)
• 1  teaspoon kosher salt (adjust to taste)
• 1⁄2 teaspoon black pepper (adjust to taste)
•  shredded parmesan cheese

Directions

1. In a large pot or Dutch oven melt 2 Tbs of butter and sauté the garlic about 1 minute. Add onions and continue cooking until translucent.
2. Add carrots, celery and remaining butter to the pot and continue sautéing for 2 to 3 minutes.
3. Add chicken stock, bay leaves, ginger, thyme salt and pepper and bring to a boil. Simmer uncovered for 10 minutes. Then cover and simmer for 30 minutes.
4. In a bowl add lemon juice and egg yokes and wisk together.  Then temper the eggs and lemon juice mixture by slowly adding 2 to 3 ladles of the hot soup in to the bowl stirring constantly. .
5. Slowly add the egg and lemon juice  mixture to the pot stirring constantly. Add the chicken, kale, lemon zest and green onion.  Continue cooking for another 10 minutes.
6. Ladle in to bowls and top with a sprinkle of parmesan cheese to taste .