Spring Chicken & Wild Rice Soup with lemon and dill

Chicken soup is a staple in our house. I’ve talked about this plenty before, but one of our favorite easy meals on a Sunday is to cook a whole chicken in the slow cooker and have it for dinner. We shred the rest and enjoy it throughout the week, in chicken soup, white chicken chili, or chicken salad. Classic chicken soup is our go-to, but we love mixing it up, especially as it starts to get warmer out, with fresh flavors. This easy variety has been a new favorite in our house, with fresh dill, zesty lemon, sweet potatoes and earthy wild rice. You can leave the wild rice out (but I love the bite it gives it!) or swap in a different grain, if you prefer. But don’t leave out the dill- it really does make this soup! I included an instant pot option for those of you IP lovers, because it really is easy, no matter how you cook it up. Enjoy!

Spring Chicken & Wild Rice Soup with lemon and dill

1 tbsp olive oil
1 medium onion, diced
2 medium carrots, peeled and chopped
2 stalks celery, peeled and chopped
1 medium sweet potato, peeled and diced
2 cloves garlic, minced
~3 cups shredded chicken
6 cups chicken broth
1/2 tsp sea salt (more to taste)
juice of 1 lemon
1/2 tsp lemon zest
1 1/2 cups cooked wild rice
3 tbsp chopped fresh dill, divided + more to top

1. Heat olive oil in a large stock pot. Add onion, carrots and celery. Sautee until starting to turn translucent.

2. Stir in garlic. Cook for 10-15 seconds and stir in sweet potato, chicken, broth, salt, lemon juice and 2 tbsp dill.

3. Bring to a simmer and let cook, partially covered, for 30-40 minutes, until vegetables are soft.

4. Stir in wild rice, remaining dill and lemon zest. Season to taste. Top with extra dill and serve.

Instant Pot option: Heat olive oil in instant pot on sautee mode. Add onion, carrots and celery. Sautee until starting to turn translucent. Stir in garlic. Cook for 10-15 seconds and stir in sweet potato, chicken, broth, salt, lemon juice and 2 tbsp dill. Switch to manual mode and cook for 10 minutes. Stir in wild rice, remaining dill and lemon zest. Season to taste. Top with extra dill and serve.

Spring Chicken & Wild Rice Soup with lemon and dill

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• Author: Kristin Dovbniak
• Prep Time: 5 minutes
• Cook Time: 30 minutes
• Total Time: 35 minutes
• Yield: 4–6 servings 1x

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Ingredients

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1 tbsp olive oil 
1 medium onion, diced 
2 medium carrots, peeled and chopped
2 stalks celery, peeled and chopped 
1 medium sweet potato, peeled and diced 
2 cloves garlic, minced
~3 cups shredded chicken  
6 cups chicken broth 
1/2 tsp sea salt (more to taste) 
juice of 1 lemon 
1/2 tsp lemon zest 
1 1/2 cups cooked wild rice 
3 tbsp chopped fresh dill, divided + more to top 

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Instructions

Stovetop: 

1. Heat olive oil in a large stock pot. Add onion, carrots and celery. Sautee until starting to turn translucent.

2.  Stir in garlic. Cook for 10-15 seconds and stir in sweet potato, chicken, broth, sweet potato, lemon juice and 2 tbsp dill. 

3. Bring to a simmer and let cook, partially covered, for 30-40 minutes, until vegetables are soft. 

4. Stir in wild rice, remaining dill and lemon zest. Season to taste. Top with extra dill and serve. 

Instant Pot:

1. Heat olive oil in instant pot on sautee mode.

2. Add onion, carrots and celery. Sautee until starting to turn translucent.

3. Stir in garlic. Cook for 10-15 seconds and stir in sweet potato, chicken, broth, salt, lemon juice and 2 tbsp dill.

4. Switch to manual/high pressure mode and cook for 10 minutes. Release pressure, stir in wild rice, remaining dill and lemon zest. Season to taste. Top with extra dill and serve. 

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