Pharmacy Notices
Lunch | Dinner

Lemon Chicken Wild Rice Soup

  • 10 Mins

    Prep Time

  • 15 Mins

    Cook Time

  • 6

    Servings

  • 240 Calories
  • 11g Fat
  • 17g Carbs
  • 23g Protein
  • Instructions & Tools

    Instructions

Ingredients

  • 6 Servings
  • 240 Calories
  • 11g Fat
  • 17g Carbs
  • 23g Protein
  • 25 Mins Total Time
  • 1 Tbsp Extra Virgin Olive Oil
  • 3 Cloves Garlic, minced
  • 1 Onion, rinsed and diced
  • 2 Medium Carrots, peeled, washed, and diced
  • 2 Medium Celery Stalks, washed and diced
  • ½ Tsp Dried Thyme
  • 6 Cups Chicken Broth
  • 2 Cups Cooked, Shredded Chicken
  • 2 Bay Leaves
  • 1 Tsp Dried Rosemary
  • 2 Cups Cooked Wild Rice
  • Juice of 1 Lemon, washed before juicing
  • Salt and Pepper, to taste
Recipe adapted from damndelicious.net

Nourishment Note

Instructions

  • 6 Servings
  • 240 Calories
  • 11g Fat
  • 17g Carbs
  • 23g Protein
  • 25 Mins Total Time
  • 1

    Wash Hands Wash hands and all cooking surfaces with soap and warm water before beginning.

  • 2

    Sauté Vegetables Heat 1 tablespoon olive oil in a large stockpot. Add garlic, carrots, onion, and celery and cook, stirring occasionally, for about 3-4 minutes, or until tender.

  • 3

    Heat & Enjoy Add dried thyme, chicken broth and bay leaves; bring to a boil. Stir in cooked wild rice, cooked chicken, and rosemary. Simmer until hot throughout. Stir in lemon juice and salt and pepper, to taste. Enjoy!

  • 4

    Store Refrigerate soup within 2 hours. Soup will keep in a covered container for 2 days in the fridge and up to 3 months in the freezer.

  • 5

    Wash Dishes Wash dishes in hot, soapy water. Sanitize cooking tools and surfaces, and thoroughly wash hands.

Recipe adapted from damndelicious.net

Fatigue Buster

There's plenty more delicious recipes to try!

Connect with a Dietitian