Lemon Chicken & Rice Soup

Lemon Chicken and Rice Soup

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

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, lemon zest and pepper into 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.