We have had the last of Thea’s Meyer lemons in the fridge, and I have been trying to figure out what to do with them! Mia suggested I make a lemon chicken & rice soup. I had never heard of this before, but it sounded delicious! So, I thought with everything going on this would be a great recipe to have on hand right now. If you feel a cold coming on, there’s nothing better than some warm, homemade, and healthy chicken soup with a salty broth! And it’s a really quick and easy recipe that can feed a houseful of people.
I used the traditional carrots and celery for my veggies, and I also added white onion. But, you can literally use any veggies you have in your fridge (or any veggies that are left at the market haha). I also used canned chicken, because I had it in my pantry, and it makes this soup take less time to prep and make. You could also use leftover rice as well! Get the recipe below for my super easy and healthy Meyer Lemon Chicken & Wild Rice Soup.
Meyer Lemon Chicken & Wild Rice Soup
Makes 4 to 6 servings
1 cup cooked organic wild rice
1 carton (1 quart) organic chicken stock
2 cups water
3 Meyer lemons
1/2 teaspoon organic black pepper
1/2 teaspoon fine sea salt
1/2 teaspoon organic dried parsley
1/2 teaspoon organic dried thyme
1/2 teaspoon organic dried oregano
1/4 teaspoon organic dried sage
2 organic large carrots, sliced
3 organic celery sticks, sliced
1/2 organic white onion, sliced
1 organic clove of garlic, minced
2 five-ounce cans organic chicken
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.
High Altitude – Follow the recipe as noted.
Did you make this recipe? Make sure to tag @mimibakescookies on Instagram!