• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Breakfast
  • Bread
  • Soups
  • Main Dishes
  • Cakes
    • Puddings
  • Biscuits
  • Jams & Preserves
  • Snacks
    • Condiments
  • Drinks
  • Yum Eating
  • Nav Social Menu

    • Facebook
    • Instagram
    • Twitter
Yum Eating

Yum Eating

Food Blog

  • About
  • Recipe Index
  • Contact
Home / Soups / Lemon chicken wild rice soup

Lemon chicken wild rice soup

Soups

  • Share
  • Tweet
Jump to Recipe Print Recipe

Easy to make, filling and super tasty, this soup is made with chicken and wild rice and flavoured with lemon. It’s a perfect soup recipe to make if you have any leftover roasted chicken or you can use a fresh chicken meat too.

Why make this recipe?

  • Easy to make
  • High in protein & other nutritions
  • Dairy Free, Gluten Free
  • Can be made with leftover roasted chicken.

Pro tip

Don’t worry about measuring out the ingredients exactly. If you have only handful of rice left or don’t have a wild rice, use what you havet. There is no need to run out to the shops to get more.

This goes for the chicken too – use fresh or leftover baked chicken legs, whatever you have in your fridge.

The only thing you need to keep is the volume of the water/vegetable broth. I’d found that about 300 mil (about 1 1/3 cup ) is a good portion for one person.

More soup recipes

  • Egg Ramen >>
  • Leek & Potato >>
  • Vegetable >>
  • Baked Potato >>

INGREDIENTS

300-500 grams chicken either fresh or leftover roasted chicken

1 onion

2 carrots

100 grams wild rice

1,5 litre water

2 cubes vegetable stock

1 tablespoon butter

1 garlic clove

1 teaspoon thyme

1 lemon

1 celery roughly chopped

2 bay leaves

handful fresh parsley

salt and pepper to taste


MORE RICE RECIPES

  • Leftover Pork Fried Rice >>

Saving tip

This recipe includes making your own chicken or vegetable broth, whilst cooking the fresh chicken at the same time. If you are using a leftover chicken or chicken that’s already cooked or baked, you can skip this step completely.

Use stock cubes (either chicken, turkey or vegetable cubes) instead of making your own broth. Add the chicken in at the end of the simmering time, just to warm through. You will need the longest cooking time for the wild rice and carrots.

MORE CHICKEN RECIPES
  • Beer Can Chicken >>

INSTRUCTIONS

If using fresh (uncooked) chicken, chop the chicken into smaller pieces (it will cook quicker) first.

In a large saucepan or soup stock pot, add the water, vegetable or chicken stock cubes, celery and any bits of the onions and carrots you won’t be using in the main part of the recipe.

Season the stock pot with salt and pepper and add thyme and bay leaves.

Add the chicken and bring the whole stock to a boil. Reduce the heat and simmer until chicken is cooked though. Depending on the size of the chicken this might take about 20 minutes.

Take out the chicken pieces and cut the up or shred with scissors into even smaller pieces.

Pour the chicken stock through a fine sieve and throw away the vegetables and bay leaves. Keep the broth

In another large pot, heat up some butter and add the onions, carrots, garlic and sautee until the onion is see through and the carrots soften. This might take about 5-7 minutes.

Add the chicken pieces, rice and pour the prepared chicken stock in.

Bring to the boil again, then reduce to a simmer and cook for 15-20 minutes, depending on what type of wild rice you are using (check individual packages for timings).

When the rice is cooked through, add a juice of one lemon and add more salt and pepper if needed.

Serve in a deep bowls topped up with fresh parsley and slices of lemon.

More soup recipes

  • Tofu & Mushrooms >>
  • Summer Avocado >>
  • Red Cabbage >>
  • Vegetable Soup without stock >>

Serving size & can I scale up or down this recipe?

This recipe is for 4 people, but you are welcome to half the recipe or double it based on how many people you are cooking for.

Can this recipe be made in advance?

Yes, this soup keeps well, although the rice can get soggy if left in for too long.

How to store this recipe – any leftovers

To keep this soup fresh, it’s best to freeze it if you can’t finish the soup on the same day. You an also store it in the fridge, but the vegetables and rice won’t taste as crispy the next day as they are when you’ve just made it.

Although you could freeze the chicken and rice soup following my steps for freezing potato soup, the rice does go slightly soggy when it’s defrosted and re-heated. If you are fine with it then it’s absolutely O.K to freeze this soup.

How to re-heat this soup

Simply heat it up again on a stove if you are heating up large amount or heat up one bowl at a time if you need just one portion.

Lemon Chicken Wild Rice Soup

Magdalena
Easy to make, filling and super tasty, this soup is made with chicken and wild rice and flavoured with lemon.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Soup
Cuisine European
Servings 4 people

Ingredients
  

  • 300-500 grams chicken either fresh or leftover roasted chicken
  • 1 onion
  • 2 carrots
  • 100 grams wild rice
  • 1,5 litre water
  • 2 cubes vegetable stock
  • 1 tablespoon butter
  • 1 garlic clove
  • 1 teaspoon thyme
  • 1 lemon
  • 1 celery roughly chopped
  • 2 bay leaves
  • handful fresh parsley
  • salt and pepper to taste

Instructions
 

  • If using fresh (uncooked) chicken, chop the chicken into smaller pieces (it will cook quicker) first.
  • In a large saucepan or soup stock pot, add the water, vegetable or chicken stock cubes, celery and any bits of the onions and carrots you won't be using in the main part of the recipe.
  • Season the stock pot with salt and pepper and add thyme and bay leaves.
  • Add the chicken and bring the whole stock to a boil. Reduce the heat and simmer until chicken is cooked though. Depending on the size of the chicken this might take about 20 minutes.
  • Take out the chicken pieces and cut the up or shred with scissors into even smaller pieces.
  • Pour the chicken stock through a fine sieve and throw away the vegetables and bay leaves. Keep the broth
  • In another large pot, heat up some butter and add the onions, carrots, garlic and sautee until the onion is see through and the carrots soften. This might take about 5-7 minutes.
  • Add the chicken pieces, rice and pour the prepared chicken stock in.
  • Bring to the boil again, then reduce to a simmer and cook for 15-20 minutes, depending on what type of wild rice you are using (check individual packages for timings).
  • When the rice is cooked through, add a juice of one lemon and add more salt and pepper if needed.
  • Serve in a deep bowls topped up with fresh parsley and slices of lemon.
Tried this recipe?Let us know how it was!
  • Share
  • Tweet

5 July 2021 · Leave a Comment

About Magdalena

I run bread baking and chocolate making courses and in my spare time I like to share recipes for easy baking, cooking and the occasional sweet treats. Read more >>

My Bread e-Book

Learn how to bake bread at home with my practical bread making e-book. Step by step techniques, photos and tips on how to bake artisan bread, sourdough and enriched dough treats. Read the customer’s review on Amazon and download your copy today >>

More from the blog

Marmalade making tips

Traditional Seville Orange Marmalade

Cardamom syrup – Simple Spice Infused Sugar Syrup

14 simple Pomegranate Molasses Substitutes for cooking and baking

Previous Post: « Healthy turkey chili (no beans)
Next Post: Tofu & Mushroom Soup »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello! It is lovely to meet you!

Welcome to my food blog, where I share my cooking, baking and other recipes. I’m happy to experiment with a complicated recipe, but most of the time you’ll find simple and easy to make dishes here.

Happy cooking, baking and eating!

Magdalena

NEVER MISS A POST

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Search by Category

Recent Posts

  • Marmalade making tips
  • Traditional Seville Orange Marmalade
  • Cardamom syrup – Simple Spice Infused Sugar Syrup
  • 14 simple Pomegranate Molasses Substitutes for cooking and baking
  • Coconut sugar substitute (17 great alternatives)
  • Substitute for dried currants – 13 great ways to replace currants in recipes
Yum Eating

Never miss a recipe

Subscribe below to receive weekly recipe updates

Footer

Recipe finder

Keep in touch

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Get inspired

This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

  • Contact
  • Recipe Index
  • Disclosure policy
  • Privacy Policy

Copyright © 2023 · Website by · MJM