Lemon Chicken and Rice Soup

3 tbsp Olive Oil

1 lb Chicken Cut int 1/2 inch cubes

Kosher Salt

Freshly Ground Black Pepper

Juice and Zest of 1 Lemon

1 Clove of Garlic, Minced

1 Onion, Chopped

2 Carrots, Diced

2 Celery Stalks, Diced

1 qt Chicken Stock

1 cup Cooked Wild Rice

2 Green Onions, Thinly Sliced

Heat oil in a dutch oven over medium high heat.

Add chicken and season with salt, pepper, and half of the lemon zest. Brown chicken on all sides, about 5 minutes.

Add garlic and onion and saute, scraping the bottom of the pan, about 2 to 3 minutes. Season with salt.

Add celery and carrots and cook until softened, about 5 minutes.

Add chicken stock, lemon juice, and cooked rice and simmer for 5 minutes.

Garnish with remaining lemon zest and serve.