This creamy one pot lemon and wild rice soup is like a cozy, flavorful, warm hug in a bowl. It has the perfect blend of seasonings, tender chicken, and hearty whole grain rice – it’s absolutely delicious.
This recipe is completely dairy-free, gluten free, and made with simple real food ingredients. The best part? It comes together quickly because it uses Lundberg’s boxed Garlic & Basil Whole Grain & Wild Rice. This 100% whole grain rice is certified gluten free and the perfect addition to this soup.
This one-pot soup recipe is the perfect recipe to make when you need a quick weeknight dinner or don’t have a lot of time to make a hot meal. It’s sure to become a family favorite that everyone will love!
Boneless, Skinless Chicken:For this recipe, you’ll need around a pound of boneless skinless chicken breast. Chicken breast is quick cooking, easy to find, and works perfectly in this soup.
Vegetables and Aromatics:Carrots, celery, onion, and garlic are used to create a deep base of flavor in this quick cooking soup.
Lundberg Family Farms Garlic & Basil Whole Grain & Wild Rice:This hearty soup is so easy to make thanks to Lundberg’s boxed Organic Whole Grain & Wild Rice. This high-quality savory balance of rice, spices, and herbs helps to add incredible flavor to the soup as well as hearty whole grains. It can be served as a side right out of the box, but in this recipe it’s the perfect whole-grain addition to give some texture to the soup. The accompanying seasoning packet makes seasoning this soup a breeze. Not only is the rice delicious, it’s also non-GMO project verified, USDA organic, and kosher.
Low Sodium Chicken Broth:I always like to use low-sodium chicken broth in my soup recipes because it allows me to have more control over the salt in the soup. If you do not have chicken broth you could vegetable broth instead.
Full Fat Coconut Milk:To keep the soup dairy free, while still ensuring it’s creamy, this recipe uses full fat coconut milk.
Arrowroot Starch:This grain-free starch thickens up the soup a bit for that perfect creamy texture.
Lemon Juice: A squeeze of fresh lemon juice helps to brighten up the soup and amplify all of the delicious flavors.
How to Make This Healthy One Pot Creamy Chicken and Wild Rice Soup Recipe
Step One: First, start by sautéing the veggies and aromatics in a little olive oil to build the base of the soup.
Step Two: Once the veggies have cooked for a few minutes, add in the Lundberg Family Farms Whole Grain & Wild Rice, along with the seasoning packet. Give everything a stir until it’s well combined. The garlic and basil seasoning should smell deliciously fragrant.
Step Three: Next, add the chicken breast to the pot and then add the chicken broth, bay leaves, and fresh lemon juice. Bring the soup to a boil and then reduce the heat to a simmer. Cover the soup and let it simmer for thirty-two minutes.
Step Four: After the soup has simmered, and the rice is tender, remove the chicken from the soup and use two forks to shred the meat. Then, add the shredded chicken back to the soup and discard the bay leaves.
Step Five: Now it’s time to thicken the soup. Make a slurry with the coconut milk and arrowroot starch and then pour into the soup. Let the soup continue to simmer, stirring occasionally, for another 5-10 minutes until it has thickened.
Step Six: Serve the soup into bowls and garnish with fresh herbs or thinly sliced green onion.
Frequently Asked Questions
Can I Freeze This Soup?
Yes! Allow the soup to fully cool and then transfer it to a freezer safe container. When you are ready to eat, let the soup thaw out completely in the fridge before reheating on the stovetop for the best results.
Can I Use Leftover Chicken or Turkey?
Yes! This soup is a great way to use up leftover roasted chicken or turkey. Because the protein is already cooked, you don’t really want it to simmer for another 30 minutes. Instead, add the cooked chicken or turkey after the rice is fully cooked and tender, toward the end of the recipe.
Is There a Substitute I Can Use for Arrowroot Starch?
Yes! If you do not have arrowroot starch you could easily thicken the soup with corn starch.
What Can I Substitute for Coconut Milk?
If you would like to use dairy in this soup, you can substitute the full fat canned coconut milk with whole milk or half and half.
Storage and Reheat Instructions
For the best results, store the soup in an airtight container in the fridge for up to two or three days.
When you are ready to reheat the soup, you may need to add a bit of extra broth as the rice may absorb some of the liquid as it sits. You can easily reheat the soup on the stovetop or in the microwave.
I hope you give this Creamy One Pot Lemon Chicken and Wild Rice Soupa try! It’s absolutely delicious and so easy to make.
If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on Instagram. Your reviews help support All the Healthy Things and make it possible for me to continue to create the recipes you know and love.
1 box Lundberg Family Farms Garlic & Basil Whole Grain & Wild Rice and Seasoning Packet
6 cups chicken broth
1/4 cup lemon juice
1 cup full fat coconut milk
1 tablespoon arrowroot starch
Salt and pepper, to taste
Heat a large heavy-bottomed pot over medium-high heat. Add the olive oil and then add the diced onion, carrot, celery, and minced garlic. Sauté the veggies for 3-4 minutes until the onion becomes translucent.
Add the Lundberg Family Farms Whole Grain & Wild Rice, along with the seasoning packet. Give everything a stir until it’s well combined. The garlic and basil seasoning should smell fragrant.
Add the boneless skinless chicken breast to the pot and then add the chicken broth, bay leaves, and fresh lemon juice. Bring the soup to a boil and then reduce the heat to a simmer. Cover the soup and let it simmer for 32 minutes.
Once the soup has simmered, and the rice is tender, remove the chicken and use two forks to shred the meat. Then, add the shredded chicken back to the soup and discard the bay leaves.
In a separate bowl, whisk together the coconut milk and arrowroot starch and then pour into the soup. Let the soup continue to simmer, stirring occasionally, for another 5-10 minutes until it has thickened.
Serve the soup into bowls and garnish with fresh herbs or thinly sliced green onion.
Leave a comment
Absolutely loved this recipe! It was delicious and easy!
Another win!!! I love Ashlea’s recipes. Super easy and healthy!
This was delicious! It was easy to make and I love that it is a one-pot meal. Thank you for another amazing recipe!
Do you think you can make this in an instant pot?
I haven’t tested this recipe in the instant pot but you could definitely give it a try!
Will be adding this to my fall/winter meal rotation. It’s cozy, comforting, filling, but the lemon gives a nice fresh zest. There’s no lack of flavor too! Next time I’m going to try rolling fresh basil on top. The best part- it’s sooo easy to make! One pot! Thanks, Ashlea