Meyer Lemon Chicken Wild Rice Soup With Bone Broth
This Meyer Lemon Chicken Wild Rice Soup With Bone Broth is delicious take on the classic! The addition of Meyer lemons makes this traditional soup bright and zesty and the bone broth adds protein and flavor! Serve it with my Organic French Baguettes With Instant Yeast for a warm and cozy lunch or dinner.
For more cozy dinner recipes, be sure to check out some of my other favorites like Baked Butter Lemon Pasta Without Cheese, Slow Cooker Pumpkin Stew, Organic Meatloaf With Bone Broth, Bone Broth Mashed Potatoes, or Slow Cooker Beef Brisket Stew.
A Quick Look At The Recipe
- Recipe Name: Meyer Lemon Chicken Wild Rice Soup
- Ready In: 25 minutes
- Makes: 6 servings
- Main Ingredients: chicken broth, chicken, wile rice, Meyer lemons
- Flavor Profile: warm and zesty lemon with cozy chicken and veggies
- Dietary Info: gluten free, eggless, no seed oils, dairy free
- Difficulty: Easy!
- Why You’ll Love It: reduce food waste use up leftover chicken and rice for a meal
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Why You'll Love This Recipe
- Under 30 Minutes: Have dinner on the table in under 30 minutes!
- Protein Packed: Using bone broth as the base of this soup allows you to get in added protein and a delicious flavor with minimal effort.
- Uses Leftovers: Use up leftover chicken and rice for a quick meal to reduce food waste!
- Refreshing Citrus Flavor: The Meyer lemon adds a unique, slightly sweet, and tangy flavor that brightens up this chicken soup, making it a refreshing change from traditional chicken and wild rice soup recipes.
- Comforting and Satisfying: The warm, savory broth combined with the hearty ingredients creates a comforting and satisfying dish that's perfect for cozy evenings or as a nourishing meal anytime.
Jump to:
- A Quick Look At The Recipe
- Why You’ll Love This Recipe
- Ingredients
- Tips for Meyer Lemon Chicken Wild Rice Soup
- How to Make Meyer Lemon Chicken Wild Rice Soup With Bone Broth
- What to Serve With Meyer Lemon Chicken Wild Rice Soup With Bone Broth
- Recipe FAQ’s
- More Cozy Soup Recipes
- Meyer Lemon Chicken Wild Rice Soup With Bone Broth
- The Bake Shop
Ingredients
- Meyer Lemons: I use organic Meyer lemons, but you can also use traditional lemons as well, especially if you want to make this outside of Meyer lemon season.
- Chicken: I leftover chicken, this is a great recipe to use up any bits of leftover chicken if you cook a whole chicken as the pieces can be white meat or dark meat.
- Wild Rice: I use organic wild rice in this soup, but any leftover rice you have also works.
- Boen Broth: I use organic bone broth, Kettle and Fire is my favorite! Use code MIMIBAKESCOOKIES for 20% off your Kettle and Fire order. Using bone broth in this soup is a great way to get addd protein and flavor with minimal effort. If you don't have bone both, chicken broth or chicken stock also works too.
- Spices: I use organic dried oregano, thyme, parsley, and sage along with salt and pepper.
- Garlic: You can use organic minced garlic or fresh garlic cloves, either will work!
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Meyer Lemon Chicken Wild Rice Soup
- You can use any large pot for this, it doesn't have to be a Dutch oven.
- I use leftover wild rice, but Jasmin rice, brown rice, or even quinoa also works. You can also make rice for this soup as well.
- You can also use noodles in place of rice for a lemon chicken noodle soup.
- I use leftover chicken, but canned chicken or a rotisserie chicken is also an easy option for this soup.
- If you don't have Meyer lemons, traditional lemons work just fine!
- Vegan: You can omit the chicken and use store-bought broth that's vegan, such as vegetable stock for a vegan Lemon Wild Rice Soup!
How to Make Meyer Lemon Chicken Wild Rice Soup With Bone Broth
- Make sure the rice is cooked first, if you have to do that, then start that first. Otherwise you can use leftover rice as well.
- In a 4-quart pot, add the bone broth, water, lemon juice of 2 Meyer lemons, black pepper, sea salt, parsley, thyme, oregano, and sage. Stir to combine completely.
- Add the carrots, celery, and onions, and garlic and bring to a boil. Once boiling, turn to medium heat and simmer for about 15 minutes, or until the veggies are done to your liking. I like mine a little more al dente than really soft, so you can cook a little longer if you'd like.
- Add the cooked rice and chicken in and stir to combine completely. Cook for another couple minutes to warm the rice and chicken. Remove from heat.
- To serve, slice the last Meyer lemon, ladle into bowls and garnish with lemon slices.
What to Serve With Meyer Lemon Chicken Wild Rice Soup With Bone Broth
- Lemon Rosemary Sourdough Bread or Sourdough Discard Bread With Bone Broth are soft and crusty breads that makes a simple side.
- Enjoy with homemade rolls like Sourdough Crescent Rolls or Honey Butter Dinner Rolls.
- Add a Simple Green Salad With Homemade Dressing for a veggie packed meal!
- Enjoy a light meal with Kale Apple Salad With Honey Dijon Dressing.
- Bake Lemon Herb French Fries or Garlic Lemon Sweet Potato Fries for a lemon inspired meal!
Recipe FAQ's
Yes, you can use regular lemons here instead. WhileMeyer lemons give this a great flavor, they are not always available year round, so regular lemons also work just fine!
Yes, you can use any kind of rice you like.
Yes!
Yes, a rotisserie chicken is great for this. Any kind of leftover chicken you have works just fine.
Yes, if you prefer to use raw chicken you can, but it will take a few extra steps and a bit longer. To make this with raw chicken, you can first, cook the chicken, shred it and then use it in the soup. You can cook by placing chicken breasts or thighs on a baking sheet and bake at 400°F for about 30 minutes, then cube or shred it for the soup. If you want to cook the chicken directly in the bone broth, you can also do that too. Cube the chicken into small pieces so it cooks faster, add alone into the bone broth (before anything else). Boil and simmer for about 15 minutes, or until chicken is fully cooked (165°F). Remove the chicken cubes and you can shred them from there. You will also need to remove any sort of foam that this creates as you don't want that in the soup. You can skim the top of the broth with a spoon to remove that. Then, you can follow the recipe as noted.
Because this recipe was designed to be made with leftovers, the rice is leftover, therefore already cooked. I also find that cooking the rice separately will give it the best texture before it goes into the soup. So, here, we're just adding the rice and warming it up.
Sure, if you want to make this creamy you can add 1 to 2 cups of heavy cream or even coconut cream if you prefer.
Yes, this is a great recipe for meal prepping. You can make it a day in advance, just store leftovers in an airtight container in the fridge, then heat them up either over the stovetop or in the microwave.
You can reheat over the stovetop by adding soup to a pot and simmering until warm. Or you can also microwave if you just want an individual bowl. Either works!
Store in an airtight container in the fridge for up to 5 days.
Yes, you can freeze extra soup in an airtight container for up to 3 months.
More Cozy Soup Recipes
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Meyer Lemon Chicken Wild Rice Soup With Bone Broth
Equipment
- Cutting Board
- Knife
- Large Stock Pot
Ingredients
- 1 cup cooked wild rice (or Jasmin rice)
- 1 quart chicken bone broth
- 2 cups water
- 3 Meyer lemons
- ½ teaspoon black pepper
- ½ teaspoon fine sea salt
- ½ teaspoon dried parsley
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ¼ teaspoon dried sage
- 2 large carrots (sliced)
- 3 celery sticks (sliced)
- ½ white onion (sliced)
- 1 clove garlic (minced)
- 10 ounces chicken
Instructions
- Make sure the rice is cooked first, if you have to do that, then start that first. Otherwise you can use leftover rice as well.
- In a 4-quart pot, add the bone broth, water, lemon juice of 2 Meyer lemons, black pepper, sea salt, parsley, thyme, oregano, and sage. Stir to combine completely.
- Add the carrots, celery, and onions, and garlic and bring to a boil. Once boiling, turn to medium heat and simmer for about 15 minutes, or until the veggies are done to your liking. I like mine a little more al dente than really soft, so you can cook a little longer if you'd like.
- Add the cooked rice and chicken in and stir to combine completely. Cook for another couple minutes to warm the rice and chicken. Remove from heat.
- To serve, slice the last Meyer lemon, ladle into bowls and garnish with lemon slices.
- Store in the fridge in an airtight container for up to 7 days.
Notes
- You can use any large pot for this, it doesn't have to be a Dutch oven.
- I use leftover wild rice, but Jasmin rice, brown rice, or even quinoa also works. You can also make rice for this soup as well.
- You can also use noodles in place of rice for a lemon chicken noodle soup.
- I use leftover chicken, but canned chicken or a rotisserie chicken is also an easy option for this soup.
- If you don't have Meyer lemons, traditional lemons work just fine!
- Vegan: You can omit the chicken and use store-bought broth that's vegan, such as vegetable stock for a vegan Lemon Wild Rice Soup!
- High Altitude — Follow the recipe as noted.
Nutrition
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Love this zesty lemon chicken soup, it’s so delicious!