• *It’s important that you rinse and drain your rice before adding the grains to the soup. This helps wash off any excess starch that can make the rice gummy as it cooks.

  Heat the ghee over medium heat in a large pot or Dutch oven. Once melted, add in the onions and carrots. Stir to combine and cook until the veggies sweat down and become tender, about 5-7 minutes.
• Once tender, add in the garlic. Cook until fragrant, about one more minute. Sprinkle the flour over the veggies and stir to combine. Add in the salt, dried oregano, and pepper. Cook intermittently until the flour is slightly toasted, about 1 minute.
• Carefully pour in the bone broth and stir to combine, scraping off any browned bits on the bottom of the pan using a wooden spatula.
• Add in the rice, thyme, bay leaves, rosemary, and sage. Turn the heat to medium-high and bring the pot to a boil. Once boiling, turn the heat to low, cover with a lid, and cook for 25 minutes, until the rice is tender.
• After cooking for 25 minutes, add in the chicken. Stir to combine and continue to cook, covered, for an additional 10 minutes.
• Once the soup is finished, remove it from the heat and remove the thyme sprigs and bay leaves. Add the lemon zest, lemon juice, and parsley. Stir to combine.
• Serve immediately alongside toasted sourdough. Enjoy!

To Store:

• If you are not serving immediately, you can easily freeze the soup. It’s important to allow the soup to cool entirely before packaging in an airtight container and storing it in the fridge, where it will last up to 3 – 4 days, or freezer, where it will last up to 3 months.
• If you intend to freeze the soup, make sure there is a 1/2-inch clearance between the top of the soup and the container lid. Otherwise, the soup will swell, and your container could break.