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By Anne Terio
Paige’s lemon chicken soup with wild rice
6 steps
Prep:1hCook:1h
My friend Paige made this soup for me after our dog died. Enjoy with some crusty bread and a small salad.
Updated at: Sat, 19 Aug 2023 22:58:41 GMT
Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
24
High
Nutrition per serving
Calories551.2 kcal (28%)
Total Fat25.1 g (36%)
Carbs52.1 g (20%)
Sugars10.6 g (12%)
Protein30.3 g (61%)
Sodium299.6 mg (15%)
Fiber5.8 g (21%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
chicken
Cooked, You can use leftover or rotisserie chicken here
1yellow onion
large, diced
1celery stalk
large, diced
1carrot
small, diced
2 tablespoonsbutter
2 tablespoonsolive oil
3 tablespoonsflour
2 cupschicken stock
1 cupwhole milk
1 tablespoonrosemary
chopped
1 cupfrozen peas
1 cupwild rice
Previously cooked
2lemons
Instructions
Step 1
Sauté the chopped onion, celery, and carrot in butter and olive oil in a dutch oven or soup pot until tender crisp.
Step 2
Add flour to the mixture and cook for a minute or two.
Step 3
Add chicken stock and milk and bring to almost a boil.
Step 4
Add to the pot 1 teaspoon salt, chopped rosemary, cooked chicken, peas, and cooked wild rice.
Step 5
Simmer for 30 minutes. Add more salt and pepper to taste. Add the juice from two lemons or to taste.
Step 6
Serve with crusty bread and a small salad.
Notes
2 liked
0 disliked
Delicious
Go-to
Kid-friendly
Makes leftovers
One-dish
