Creamy Chicken and Wild Rice Soup with Lemon Pepper

The product page lists lemon juice powder, onion, and garlic along with the pepper, which brightens a rich, creamy soup. It names both poultry and soups, so the same shaker seasons the chicken going in and finishes the bowls going out.

Made with

• Lemon Pepper

Ingredients and steps

Serves: 6

From the product page: "Shake on seafood, poultry or vegetables before cooking, or over salads, pasta and soups."

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs or breasts
• Frisco Lemon Pepper: use the amount on the label
• 4 tablespoons butter
• 1 onion, 2 carrots, and 2 ribs celery, all diced
• 8 oz mushrooms, sliced
• 2 cloves garlic, minced
• 1/3 cup flour
• 6 cups low-sodium chicken broth
• 3/4 cup uncooked wild rice, rinsed
• 1 cup half-and-half
• Chopped parsley

Steps

1. Season the chicken on both sides with Lemon Pepper.
2. Melt the butter in a large pot over medium heat. Cook the onion, carrots, celery, and mushrooms until soft, about 8 minutes. Stir in the garlic for 30 seconds.
3. Sprinkle in the flour and stir 1-2 minutes. Slowly whisk in the broth, then add the wild rice. Bring to a boil, lower the heat, cover, and simmer 25 minutes.
4. Add the whole pieces of chicken and simmer, covered, 15-20 minutes, until the chicken reaches 165F.
5. Lift out the chicken, shred it, and return it to the pot. Keep simmering until the wild rice is tender and some grains have split open (45-60 minutes total for the rice).
6. Stir in the half-and-half and heat through without letting it boil. Taste, and finish each bowl with a light shake of Lemon Pepper and parsley.
7. Refrigerate leftovers within 2 hours and reheat to 165F. The rice keeps soaking up broth, so add a splash when you reheat.

Pair it with

Roaster Ready Chicken. Roast a whole bird on Sunday with this one (the product page says to "Season poultry or game before roasting") and use the leftover meat in the next pot of soup.