LEMON CHICKEN & WILD RICE SOUP

Soup has always been one of my favorite things to cook because it never has to be exactly the same twice. I usually start by opening the refrigerator, seeing what vegetables I have on hand, and building from there. Some days it's a little heartier, some days it's lighter, but that's what I love most about homemade soups—they're meant to be flexible.

I don't spend much time measuring every ingredient or worrying about making the "perfect" pot. I cook by taste, adjusting as I go, and letting the ingredients tell me what the soup needs. Every batch becomes its own recipe, and that's part of the fun.

This version combines tender chicken, wild rice, cannellini beans, potatoes, kale, and plenty of vegetables in a rich tomato broth with fresh lemon, thyme, and just enough Calabrian chili to add a gentle warmth. It's hearty enough for dinner, comforting on a chilly day, and one of those meals that tastes even better with a piece of crusty bread on the side.

Whether you're cleaning out the refrigerator or planning a cozy family dinner, I hope this recipe reminds you that some of the best meals come from using what you already have and cooking with confidence.

Simple, hearty, and full of fresh flavor, this Lemon Chicken & Wild Rice Soup is the kind of recipe you'll want to make again and again. Don't be afraid to make it your own by swapping vegetables or adjusting the spice level—homemade soup is meant to be flexible. ♥

Lemon Chicken & Wild Rice Soup

Prep Time: 10 minutes | Cook Time: 45 minutes | Total Time: 55 minutes | Servings: 4

Ingredients

• 1 boneless, skinless chicken breast, cut into 3 pieces
• ½ red onion, diced
• 3 celery stalks, diced
• 1 carrot, diced
• 1 large russet potato, chopped
• ½ cup kale, chopped
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes
• ½ cup cooked wild rice
• 2–3 cups chicken stock, plus more if needed
• 3 sprigs fresh thyme
• 1 tsp Italian seasoning
• ½ tbsp chopped Calabrian chilies, or to taste
• 1 tsp crushed red pepper flakes, or to taste
• Zest of 1 lemon
• Juice of 1 lemon
• Olive oil
• Salt and freshly ground black pepper, to taste
• Freshly grated Parmigiano Reggiano, for serving

Directions

1. Heat a generous drizzle of olive oil in a large soup pot over medium heat. Add the onion and sauté for 1 minute.
2. Add the celery, carrot, and thyme. Cook for 3–5 minutes, stirring occasionally.
3. Stir in the lemon zest.
4. Add the potatoes and cook until they begin to lightly brown, about 5 minutes.
5. Add the kale and cook for 2 minutes, stirring occasionally.
6. Season with the salt, black pepper, Calabrian chilies, Italian seasoning, and crushed red pepper flakes. Cook for 2–3 minutes, until fragrant.
7. Stir in the diced tomatoes, scraping up any browned bits from the bottom of the pot.
8. Add the cannellini beans and stir to combine.
9. Pour in the chicken stock, making sure the vegetables are mostly covered.
10. Add the raw chicken pieces, adding more chicken stock if needed to fully cover the chicken. Increase the heat to medium-high and bring the soup to a boil. Once boiling, reduce the heat to a gentle simmer.
11. Meanwhile, cook the wild rice according to the package directions.
12. Simmer the soup for 10–15 minutes, or until the chicken is fully cooked.
13. Remove the chicken from the pot, shred it with two forks, and return it to the soup.
14. Stir in the cooked wild rice and lemon juice. Taste and adjust the seasoning with additional salt, pepper, or Calabrian chilies if desired.
15. Continue simmering for 5–8 minutes, allowing all of the flavors to come together.
16. Ladle into bowls and finish with freshly grated Parmigiano Reggiano and a squeeze of lemon. Serve hot.

Jesse's Kitchen Tip

Don't overcook the chicken. Remove it as soon as it's cooked through, shred it, and return it to the soup to keep it tender and juicy.

Serving Suggestions

♥ Crusty Italian bread
♥ Oyster crackers
♥ Grilled cheese sandwich
♥ Simple green salad
♥ Glass of Sauvignon Blanc

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat gently over medium-low heat, adding a splash of chicken stock if needed to thin the soup.

Variations

♥ Use rotisserie chicken for a quicker meal.
♥ Add zucchini or spinach for extra vegetables.
♥ Swap the wild rice for orzo or ditalini pasta.
♥ Stir in a splash of heavy cream for a richer broth.
♥ Top with crispy bacon before serving.

Baby Friendly?

Suitable for 12+ months

• Omit the Calabrian chilies and crushed red pepper flakes.
• Shred the chicken into very small pieces.
• Cook the vegetables until very tender.
• Reduce the added salt.

RDH Tip

Enjoy this soup with water to help rinse away food particles, and remember to brush and floss daily to keep your smile healthy.

- Every pot tells a different story, and I hope this one brings a little warmth to your kitchen. ♥