New Roots Organics
Organic Recipes > Soup or Stew > Lemon Chicken and Rice Soup

Lemon Chicken and Rice Soup (Serves 12 (4 qt))
courtesy of Taste of Home

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, and I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces each) reduced-sodium chicken broth
8 cups coarsely chopped Swiss chard, kale or spinach
2 large carrots, finely chopped
1 small onion, chopped
1 medium lemon, halved and thinly sliced
1/4 cup lemon juice
4 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

  1. In a large skillet, heat 1 tablespoon oil over medium-high heat.
  2. Add half of the chicken; cook and stir until browned.
  3. Transfer to a 6-qt. slow cooker.
  4. Repeat with remaining oil and chicken.
  5. Stir broth, vegetables, lemon slices, lemon juice, zest and pepper into chicken.
  6. Cook, covered, on low until chicken is tender, 4-5 hours.
  7. Stir in rice; heat through.

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