Lemon Chicken and Rice Soup

With lots of veggies, brown rice, and shredded chicken this soup makes for a hearty meal that will keep you full and warm you up in the midst of winter.

Lemon Chicken and Rice Soup

2 Tablespoons butter

1 onion, chopped,

2 carrots, peeled and chopped

1 red pepper, chopped

2 cloves garlic, minced

1 zucchini, chopped

1 sweet potato, peeled and chopped

2 quarts chicken broth

1 cup brown rice

1/2 teaspoon pepper

1 teaspoon Italian Seasoning

2 chicken breasts

the zest and juice of 1 lemon

1 cup frozen peas

1/4 cup basil pesto

1. In a stockpot, over medium high heat, saute the onion, carrots, and red pepper in the butter for 5-7 minutes or until lightly browned.  

2. Add garlic, zucchini, sweet potato, broth, rice, pepper, Italian Seasoning- bring to a boil, then reduce to a simmer.

3. Add chicken breasts, cover pot with lid and simmer for 20 minutes or until the chicken is cooked.

4. Remove chicken to cutting board and shred with forks, return to the simmering soup.

5. When the rice is fully cooked add the zest and juice of the lemon, peas, and pesto - stir and simmer 5 minutes more.

6. Serve and enjoy.

inspired by The Cozy Apron 

Veggie Cream Cheese

Have you ever had Philadelphia's Garden Vegetable Cream Cheese Spread?  I like its savory flavor as a great option for an onion bagel, to spread on a sandwich, and as a dip for crackers, but for having "vegetable" in its name there's not many veggies in their cream cheese spread.  So I decided to make my own - with lots more vegetables: mine is more like 3 parts veggies to 1 part cream cheese.  It is still spreadable but has a lot more crunch and flavor. Adjust the amount of vegetables to suit your definition of Vegetable Cream Cheese.

Veggie Cream Cheese

2 carrots, peeled and quartered

1/2 red onion, peeled and quartered

1/2 cucumber, seeds scooped out

1/2 green pepper, seeds and membranes removed, quartered

5 radishes, ends removed

8 oz. cream cheese, softened

1 Tablespoon dried onion flakes (helps absorb liquid the the veggies will release)

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1. Place all vegetables in a food processor fitted with the blade, pulse until finely minced, scraping the sides as necessary (you may need to do this in 2 batches)

2. Scoop minced veggies onto the center of a clean kitchen towel, pull the corners in and twist - over the sink to release water from the veggies, squeeze out at least 1/4 cup liquid.

3.  Add veggies, cream cheese, and remaining ingredients to a mixing bowl and stir until evenly combined.

4. Store in an air tight container in the fridge for a week.