Meyer Lemon Chicken & Wild Rice Soup
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This Meyer Lemon Chicken & Wild Rice Soup is delicious take on the classic! The addition of Meyer lemons makes this traditional soup bright and zesty. Serve it with my Simple French Baguettes for a warm and cozy lunch or dinner.
If you love making organic soup, be sure to check out some of my other favorites like my Healthy Chicken & Kale Soup, 5 Ingredient Bone Broth Vegetable Soup, or my Easy Wonton Soup.
Table of Contents
I love the addition of Meyer lemons to this simple chicken soup recipe. This Meyer Lemon Chicken & Wild Rice Soup combines carrots, celery, and onion for the veggies. I love using canned chicken and leftover rice because it makes this wild rice soup take less time to prep and make. And I always make this organic soup when I have leftover rice, it's such a good use for leftover rice!
These little tricks all make this a simple chicken soup recipe. Plus, when you make this wild rice soup you'll have a good amount for a few days. There's nothing better than delicious leftovers in your fridge!
Why You'll Love This Recipe
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.
Nutritious and Hearty: Packed with lean chicken, nutrient-rich wild rice, and a variety of vegetables, this organic soup offers a balanced meal full of protein, fiber, vitamins, and minerals.
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.
Ingredients & Health Benefits
- Meyer Lemons: I use organic Meyer lemons, but you can also use traditional lemons as well.
- Chicken: I use organic canned chicken here for ease. Using canned chicken is still a great source of lean protein and it makes this soup really easy!
- Wild Rice: I use organic wild rice in this soup, it's high in fiber and good for heart health.
- Chicken Broth: I use organic chicken broth, use code MIMIBAKESCOOKIES for 20% off Kettle and Fire.
- Spices: I use organic dried oregano, thyme, parsley, and sage along with salt and pepper.
- Carrots: Organic carrots are classic in chicken soup and they offer vitamin A.
- Celery: I use organic celery, which is anti-inflammatory and can help with digestive health.
- White Onion: Organic white onion which has tons of antioxidants and it gives this soup great flavor. You can also use yellow.
- Garlic: You can use organic minced garlic or fresh garlic cloves, either will work! Garlic is anti-inflammatory and antimicrobial.
Tools Needed
- Cutting Board: You'll need a cutting board to cut the veggies for this chicken soup.
- Knife: And a sharp knife.
- Stock Pot: You'll need a large stock pot to cook this wild rice soup, a Dutch oven also works too!
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Step by Step Instructions
Step 1
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.
Step 2
In a 4-quart pot, add the chicken broth, water, juice of 2 of the 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.
Step 3
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.
Step 4
To serve, slice the last Meyer lemon, ladle into bowls and garnish with lemon slices.
FAQ's
Yes, you can use any kind of rice you like.
Yes!
Store in an airtight container in the fridge for up to 5 days.
Craving More?
Meyer Lemon Chicken & Wild Rice Soup
Equipment
- Cutting Board
Ingredients
- 1 cup cooked wild rice
- 1 quart chicken 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 (canned)
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 chicken stock, water, juice of 2 of the 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
Nutrition
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Love this zesty lemon chicken soup, it’s so delicious!