Lemon Chicken & Rice Soup
TOTAL TIME: Prep: 35 min. Cook: 4-1/4 hours
YIELD: 12 servings (4 quarts).
Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington
Ingredients
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2 tablespoons olive oil
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2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
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5 cans (14-1/2 ounces each) reduced-sodium chicken broth
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8 cups coarsely chopped Swiss chard, kale or spinach
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2 large carrots, finely chopped
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1 small onion, chopped
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1 medium lemon, halved and thinly sliced
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1/4 cup lemon juice
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4 teaspoons grated lemon zest
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1/2 teaspoon pepper
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4 cups cooked brown rice
Directions
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1.
In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken.
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2.
Stir broth, vegetables, lemon slices, juice and zest, and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.
Nutrition Facts
1-1/3 cups: 203 calories, 5g fat (1g saturated fat), 42mg cholesterol, 612mg sodium, 20g carbohydrate (3g sugars, 2g fiber), 20g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable, 1/2 fat.
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