Yes, another soup. I told you we like soups at our house! I will definitely be making this one again but it was a bit too lemony for us. One small change and it will be perfect. But if you like lemon, you’ll love it just the way it is.
- 2 tablespoons olive oil
- 2 pounds skinless chicken breasts, cut into ½-inch pieces
- 5 cans (14-1/2 oz. each) chicken broth
- 8 cups coarsely chopped Swiss chard, kale or spinach (1)
- 2 large carrots, finely chopped
- 1 small onion, chopped
- 1 medium lemon, halved and thinly sliced
- ¼ cup lemon juice
- 4 teaspoons grated lemon peel (2)
- ½ teaspoon pepper
- 4 cups cooked brown rice
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-quart slow cooker. Repeat with remaining oil and chicken. (3)
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; cook, covered, until heated through. (4)
(1) I used spinach. I removed the stems and tore the pieces in half.
(2) I forgot the lemon peel. I probably won’t put it in the next time I make this.
(3) I cooked all the chicken at once.
(4) This is a very good soup but it was a little too much lemon for us. Next time, and there will be a next time, I’ll omit the ¼ cup lemon juice and I think that will make it perfect for us.
from Taste of Home Magazine, February/March 2014
More tried and true recipes are available in the Recipe Index.
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