Creamy Lemon Chicken Wild Rice Stew

Creamy Lemon Chicken Wild Rice Stew
PREP TIME 25 mins
COOK TIME 45 mins


Bright, creamy Lemon Chicken and Wild Rice Stew. This light and savory stew is a sure way to keep you feeling cozy and truly comforted especially on rainy days or when you are feeling under the weather.  
Fun facts:
1. Wild rice is higher in protein than regular rice and contains several important antioxidants and nutrients.
2. Combining a food rich in plant-based iron (like cooked spinach) with one that offers vitamin C, (such as lemon juice) can help your body absorb more of that incredible iron!



  • 2 tbsp olive oil or ghee
  • 2 small onions diced
  • 4 cloves garlic minced
  • 2 medium carrots diced
  • 3 celery stalks diced
  • 1/2 tsp fresh chopped rosemary
  • 1/4 tsp fresh thyme
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/4 cup quinoa flour
  • 2 medium boneless chicken breasts- approx. 1 pound
  • 6 cups chicken stock homemade works great
  • 3/4 cup wild rice
  • 1 cup almond milk (Any plant based milk will do.)
  • 2 cups spinach chopped
  • 1 whole lemon cut into slices



  1. Melt ghee in a large pot over medium-high heat. Add onions, carrots and celery, garlic and sauté for 5-7 minutes. 
  2. Add in the quinoa flour and stir until it becomes thick in texture. Add in rosemary, thyme, salt and pepper.
  3. Next slowly pour in chicken stock, so that flour is combined, and all lumps are out.
  4. Add in whole chicken breasts, and wild rice. Bring to a boil, then reduce the heat and let simmer for 35 minutes until chicken and rice is cooked.
  5. Remove chicken from pot. Shred the chicken with a fork and place back in pot on medium-low heat. Consistency should be thick. Add in the lemon slices and stir. 
  6. Add in almond milk, and spinach. Cook for another 5-10 minutes until spinach is wilted. Taste and add in more salt and pepper as needed. Viola, serve warm with bread for dipping!