Lemon Chicken and Rice Soup Recipe
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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
- 1 small onion chopped
- 2 tablespoons olive oil
- 1/4 cup lemon juice
- 1/2 teaspoon pepper
- 4 cups cooked brown rice
- 4 teaspoons grated lemon peel
- 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 medium lemon halved and thinly sliced
- 2 pounds boneless skinless chicken breasts cut into 1/2-inch pieces
- Carbohydrate 16.4931863962774 g
- Cholesterol 43.8472624333333 mg
- Fat 2.05200435634742 g
- Fiber 1.41930073629891 g
- Protein 19.0890547284383 g
- Saturated Fat 0.438923531452498 g
- Serving Size 1 1 serving (154g)
- Sodium 50.2518576429913 mg
- Sugar 15.0738856599785 g
- Trans Fat 0.313279772017114 g
- Calories 166 calories
Directions In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken. Stir broth, vegetables, lemon slices, lemon juice, peel and pepper into chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through. Yield: 12 servings (4 quarts). Originally published as Lemon Chicken & Rice Soup in Taste of Home February/March 2014
