Lemon Chicken & Rice Soup
"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..."
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 peel
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1/2 teaspoon pepper
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4 cups cooked brown rice
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