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1. Rinse and drain the wild rice before adding it to the soup to remove excess starch, which can make it gummy.
2. In a large pot or Dutch oven, heat the ghee over medium heat. Once melted, add the diced onion and carrots. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Add the minced garlic and cook for another minute until fragrant. Sprinkle the cassava flour over the vegetables, stirring to combine. Add the kosher salt, dried oregano, and black pepper. Cook intermittently for about 1 minute, until the flour is slightly toasted.
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4. Carefully pour in the chicken bone broth, scraping any browned bits off the bottom of the pan with a wooden spatula.
5. Stir in the rinsed wild rice, thyme, bay leaves, rosemary, and sage. Increase the heat to medium-high and bring the mixture to a boil.
6. Once boiling, reduce the heat to low, cover with a lid, and simmer for 25 minutes, or until the rice is tender.
7. After 25 minutes, add the pre-cooked chicken to the pot. Stir to combine and continue cooking, covered, for an additional 10 minutes.
8. Remove the pot from heat and discard the thyme sprigs and bay leaves. Stir in the lemon zest, lemon juice, and chopped parsley. Serve immediately, perhaps alongside toasted sourdough. Enjoy!
