Happy fall y’all! Since I’m officially a Texas girl, I can say that, right?
I’ve been MIA for the last couple months so I’ll quickly fill you in on some recent events. We’ve relocated from California to Texas for my husbands job, which has been scary, exciting and a LOT of work! I am so happy to announce that we are finally settled in after an incredibly hectic few weeks. I took photos along the way of packing and getting ready for this move with the intention of writing a post on moving with small children, but have since decided against it since our move was a total shit show. If I followed through, I’d have to title the post: Don’t do it!
Kidding. It’s wonderful here and I’m so glad we made this move, despite how much work it was. The move itself went great, but the details and logistics were just a total fail. The only thing I know to compare it to is walking into labor and delivery with a laminated birth plan. Remember those days? Nothing went to plan. The only advice I have to give is to be well prepare, but not too focused on any set plans.
I’ll spare you the details and fast forward to the part that led me to create this recipe. Just as soon as we finished unpacking, I loudly announced (on social media, of course) how excited I was to finally be able to breathe again when one by one a bad cold took down the whole house. Four out of four knocked down!
Hubby was the first to catch it, so when he started feeling unwell, I Decided to make a big batch of soup to nourish him and start a sick stash in the new house, but a couple days later as the rest of us came down with the same thing, we used it all up. The cold sucked, but the soup was AMAZING! This recipe was adapted from this Lemony Chicken and Dill recipe by Country Living. I swapped out the orzo for wild rice making it gluten free and skipped or replaced a few ingredients to make it a bit quicker to prepare.
Th lemon and dill are such a nice addition to this soup and worked really nicely to add flavor despite a very stuffy nose. This is the perfect feel better soup. I’d suggest doubling up and making a couple freezer batches in preparation for the school year and colds ahead.
- 2lb Chicken breasts
- 1 cup wild rice
- 8 + 4 cups Organic free range chicken broth
- 2 lemons, juiced (1/2 cup lemon juice)
- 6 medium carrots, sliced
- 6 celery stalks, chopped
- 1 onion, chopped (1 cup)
- 3 Tablespoon avocado oil
- 2 Tablespoon pureed garlic
- 2 Tablespoon chopped fresh dill
- 2 teaspoon salt
- 2 teaspoon ground pepper
- In a large dutch oven, heat avocado oil over medium heat.
- Add carrots, celery, onions, garlic and saute for 5 minutes.
- Add 8 cups chicken broth, salt and pepper and chicken breasts. Cover and bring to a boil. Reduce heat to a simmer for 25 minutes.
- Remove chicken to a bowl and shred. Chicken should shred easily when fully cooked. Put chicken to the side.
- Add remaining 4 cups of chicken broth, cover and bring back to a boil
- Add wild rice to soup. Let simmer for 30-35 minutes until rice is cooked.
- Add lemon juice, dill and shredded chicken.
- Season with salt and pepper to taste.