Chicken 'n Lime Wild Rice Soup

This Chicken 'n Lime Wild Rice Soup is a great way to use up leftover chicken or turkey. Or you could use a rotisserie chicken.

This is a great recipe to make after Thanksgiving or Christmas to use up those tiny bits of turkey that don't cut if for sandwich filling.

Use the best quality broth you can. The flavours here are very subtle - but comforting!

I really need the hit of lime just as its being served to brighten it up for my taste. My husband on the other hand likes it without. Each to his own I guess!

You could also add a dash of hot sauce if you like.

I like to sip my soup from an insulated cup so I like all my ingredients diced very finely. Again, you can make it as fine or chunky as you like.

This makes a good quantity. The vegetables are very forgiving - you could add peas instead of carrots for example.

This is perfect for warding off winter colds and viruses, especially if you make your own homemade broth like this one. I never waste a chicken or turkey carcass any more! I plop them in my slow cooker overnight and when it is cooled I freeze it in 2-3 cup quantities.

This soup also freezes and reheats well.

Chicken 'n Lime Wild Rice Soup

Author: Carolyn Hetke

5 from 1 vote

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Course: Appetizer

Cuisine: American

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Total Time: 50 minutes mins

Servings: 14 cups

Ingredients

• ▢ 1 small onion diced finely
• ▢ 1 leek white and light green part only, diced finely
• ▢ 1 tablespoon vegetable oil
• ▢ 2 cups cooked chicken finely diced
• ▢ 1 cup carrots finely chopped
• ▢ 1 ½ cups mushrooms finely chopped (about 4 oz fresh)
• ▢ ¼ cup wild rice
• ▢ ¾ cup long grain rice (not instant)
• ▢ 9 cups chicken broth
• ▢ 1 teaspoon salt
• ▢ ¾ teaspoon black pepper
• ▢ 2 limes quartered

Instructions

• In a large dutch oven saute onion and leeks in the vegetable oil till translucent- about 5 minutes. Add the carrots and mushrooms and cook another 4 minutes or so.
• Rinse the long grain rice with cold water til the water runs clear. Add the wild rice and the long grain rice to the pot and stir to coat.
• Add the broth, salt and pepper and chicken.
• Bring to a simmer and simmer about 20 minutes. You can simmer longer over very low heat. Taste and adjust seasoning to taste.
• Ladle into soup bowls and squeeze the juice of a quarter on top.

Notes

Nutrition

Calories: 65kcal | Carbohydrates: 7g | Protein: 7g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.004g | Cholesterol: 11mg | Sodium: 426mg | Potassium: 102mg | Fiber: 1g | Sugar: 2g

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