Lemon Chicken Wild Rice Soup

Name: Lemon Chicken Wild Rice Soup
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving
Ingredients: 4 TB salted butter; 1 onion; 6 garlic cloves; 8 cups good quality chicken broth; 3 carrots; 3 stalks celery; 1 tsp thyme; 2 bay leaves; ¼ tsp ground ginger; 2 stalks green onion; 2 egg yolks; ¼M cup freshly squeezed lemon juice; Zest of 1 large lemon; 8 oz mushrooms; 3 to 3.5 cups COOKED wild rice blend; 3 cups cooked shredded chicken; 2 cups baby kale or spinach leaves; Kosher salt and freshly ground black pepper to taste; Optional: fresh parmesan cheese for serving

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings
6
Calories
345 kcal
Course
Main Course, Dinner
Cuisine
American

Lemon Chicken Wild Rice Soup

Iris Warren

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This Lemon Chicken Wild Rice Soup is both refreshing and comforting. It's delightfully lemony, healthy, and incredibly satisfying.

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Ingredients

Servings

4 TB salted butter
1 onion chopped
6 garlic cloves minced
8 cups good quality chicken broth
3 carrots peeled and cut into 1/4 inch rounds
3 stalks celery cut into 1/4 inch thick pieces
1 tsp thyme dried or fresh
2 bay leaves
¼ tsp ground ginger
2 stalks green onion thinly sliced
2 egg yolks lightly beaten
¼M cup freshly squeezed lemon juice
Zest of 1 large lemon
8 oz mushrooms sliced
3 to 3.5 cups COOKED wild rice blend I use Lundberg Wild Rice Blend
3 cups cooked shredded chicken rotisserie works well
2 cups baby kale or spinach leaves
Kosher salt and freshly ground black pepper to taste
Optional: fresh parmesan cheese for serving

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Instructions

In a large heavy pot or Dutch oven, melt butter over medium high heat. Add onion and garlic, stirring and cooking until translucent. Add chicken broth, carrots, celery, thyme, bay leaves, ground ginger, and green onion. Bring to a boil. Boil uncovered 10 minutes. Reduce to a simmer. Cover and simmer 30 minutes.
Combine egg yolks with lemon juice in a bowl. Using a hand-whisk, gently whisk in a large ladle-full of the hot soup into the egg mixture until fully incorporated. Slowly pour egg mixture back into the pot of soup, stirring constantly as you pour (this adds flavor and thickens the soup a bit.)
Add lemon zest, mushrooms, cooked rice, shredded chicken, and kale or spinach leaves. Stir and cook just until heated through, about 5 minutes. Season with kosher salt and freshly ground black pepper. Serve warm, with fresh parmesan cheese, if desired.

Nutrition Information

Show Details

Calories 345kcal (17%) Carbohydrates 28g (9%) Protein 26g (52%) Fat 15g (23%) Saturated Fat 7g (35%) Polyunsaturated Fat 2g Monounsaturated Fat 5g Trans Fat 0.3g Cholesterol 144mg (48%) Sodium 1315mg (55%) Potassium 652mg (19%) Fiber 4g (16%) Sugar 5g (10%) Vitamin A 6459IU (129%) Vitamin C 14mg (16%) Calcium 71mg (7%) Iron 3mg (17%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 345 kcal

% Daily Value*

Calories	345kcal	17%
Carbohydrates	28g	9%
Protein	26g	52%
Fat	15g	23%
Saturated Fat	7g	35%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	5g	25%
Trans Fat	0.3g	15%
Cholesterol	144mg	48%
Sodium	1315mg	55%
Potassium	652mg	14%
Fiber	4g	16%
Sugar	5g	10%
Vitamin A	6459IU	129%
Vitamin C	14mg	16%
Calcium	71mg	7%
Iron	3mg	17%