Lemon Chicken Rice Soup with Chard and Carrots

tasteofhome.com
serves 12 (4 quarts)
Ingredients

• 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

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Preparation

• 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, zest and pepper into chicken. Cook, covered, on low until chicken is tender, 4-5 hours. Stir in rice; heat through.