Lemon Chicken Wild Rice Soup
Lemon chicken wild rice soup is a delicious and comforting dish that is perfect for a cozy night in or a warm meal on a cold day. This soup is easy to make, filling and super tasty and packed with flavor from the lemon, chicken, and wild rice. Perfect soup to use up any leftover chicken or rice.
Ingredients
- 300-500 grams chicken either fresh or leftover roasted chicken - cut up into smaller pieces
- 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.
Notes
The nutritional value is calculated per one portion - the whole recipe is based on 4 portions
Nutrition
Calories: 251kcalCarbohydrates: 28gProtein: 24gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 57mgSodium: 114mgPotassium: 491mgFiber: 4gSugar: 4gVitamin A: 5216IUVitamin C: 20mgCalcium: 61mgIron: 2mg
Tried this recipe?Let us know how it was!