Description
Warm up with this Hearty Lemon Chicken Soup with Wild Rice and Fresh Herbs—packed with veggies and perfect for a healthy meal!
Ingredients
3 tbsp olive oil
3 cloves garlic, minced
1/2 yellow onion, diced
1 carrot, peeled and sliced
2 celery stalks, sliced
1 zucchini, halved long ways and sliced
1 cup wild rice
3/4 lb shredded chicken
2 tbsp fresh poultry herbs (equal parts sage, thyme, rosemary)
1/2 tsp Italian seasoning
1 tbsp salt
1 tbsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp crushed red pepper (optional)
1 lemon, sliced
32 oz chicken broth
16 oz water (you may add less or more to your desired thickness)
Instructions
- Preheat your Dutch oven over low-medium heat. While it’s warming, prepare your vegetables and lemon.
- Once the pot is heated, add the olive oil, minced garlic, and diced onion. Sauté for 1-2 minutes until fragrant.
- Next, add the remaining vegetables, fresh herbs, and spices. Cook for about 5 minutes, stirring occasionally, until the veggies start to soften.
- Stir in the wild rice and toast it for 2-3 minutes to enhance its flavor.
- Incorporate the shredded chicken, sautéing for another minute to combine.
- Pour in the chicken broth, water, and add the lemon slices.
- Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to medium and simmer for an additional 30 minutes, stirring regularly to prevent sticking.
- Remove from heat, top with fresh herbs, and additional salt and pepper to taste.
Notes
If you prefer a lighter lemon flavor, feel free to use just half of the lemon slices. This will still add a subtle zest to the soup without overwhelming the other flavors.
- Prep Time: 15 minutes
- Cook Time: 55 minutes