A comforting soup made with tender chicken, wild rice, fresh lemon, and vegetables. Bright, hearty, and perfect for cozy meals.

4 tablespoons butter

1 onion, chopped

6 garlic cloves, minced

8 cups chicken broth

3 carrots, peeled and sliced

3 celery stalks, sliced

1 teaspoon dried or fresh thyme

2 bay leaves

¼ teaspoon ground ginger

2 green onions, thinly sliced

2 egg yolks, lightly beaten

¼ cup fresh lemon juice

Zest of 1 large lemon

8 ounces mushrooms, sliced

3 to 3½ cups cooked wild rice blend

3 cups cooked shredded chicken

2 cups baby kale or spinach

Salt and black pepper to taste

Optional: grated parmesan for serving

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1. Melt butter in a large pot over medium-high heat. Add onion and garlic and cook until softened.

2. Add chicken broth, carrots, celery, thyme, bay leaves, ground ginger, and green onions. Bring to a boil and cook uncovered for 10 minutes.

3. Reduce heat, cover, and simmer for 30 minutes.

4. Whisk egg yolks with lemon juice. Slowly ladle hot soup into the mixture, whisking constantly.

5. Pour the warmed egg mixture back into the pot, stirring continuously.

6. Add lemon zest, mushrooms, wild rice, chicken, and greens. Heat for 5 minutes.

7. Season with salt and pepper and serve warm.

Temper the egg mixture slowly to avoid curdling. Reheat gently and avoid boiling once eggs are added.