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