ROSEMARY LEMON CHICKEN SOUP
2 Tbsp ghee or olive oil
⅓ C raw cashews
1 carrot, chopped
1 celery stalk, chopped
1 small onion, chopped
4 garlic cloves, minced
1 tsp salt
½ tsp fresh ground pepper
¼ tsp red pepper flakes (omit if you don’t like spice)
2 Lb boneless, skinless chicken breast
1 C wild rice
1 quart chicken broth
Juice of one lemon
1-2 Tbsp finely chopped rosemary
Pour ⅔ cup boiling water over the cashews and allow to soak while you make the soup, at least 20 minutes.
Heat oil in a large stock pot over medium heat. Once it is heated, add the chicken and brown on both sides, about 3-4 minutes each. Remove from pan and set aside.
Sautee the onion, carrot, and celery until onions are translucent, about 8 minutes.
Add garlic, salt and both peppers, and rice, stirring to coat, 1-2 more minutes.
Return the chicken to the pot and stir in the broth. Bring to a boil, then simmer about 45-60 minutes, until rice is tender.
Puree the cashews in a blender or with an immersion blender.
Carefully take the chicken out and shred, using two forks. Put back into the soup.
Add cashew cream, lemon and rosemary. Salt to taste. Ladle into bowls and enjoy!