Lemon Chicken and Rice Soup

This recipe was shared by CSA member Tracey. Use any cooking greens, or try a combination for a scrumptious medley! While the cooking time is a few hours, you could throw this soup together faster using cooked chicken; freezing leftovers also makes for a quick meal later!

Lemon Chicken and Rice Soup

Prep Time 30 minutes
Cook Time 4 hours 14 minutes


  • 2 tablespoons olive oil
  • 2 pounds boneless skinless chicken breasts cut into 1/2-inch pieces
  • 5 14.5 ounce cans reduced-sodium chicken broth
  • 8 cups coarsely chopped Swiss chard or 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


  1. 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.
  2. 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.