Lemon Chicken & Rice Soup

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was a seasonal special then, and I created my own version at home so we could eat it whenever a craving hit!

—Kristin Cherry, Bothell, WA

Prep: 35 min. • Cook: 4 ¼ hours • Makes: 12 servings

• 2 Tbsp. olive oil
• 2 lbs. boneless skinless chicken breasts, cut into ½-in. pieces
• 5 cans (14 ½ oz. 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
• ¼ cup lemon juice
• 4 tsp. grated lemon zest
• ½ tsp. pepper
• 4 cups cooked brown rice

1. 1. In a large skillet, heat 1 Tbsp. 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. 2. Stir broth, vegetables, lemon slices, juice, zest and pepper into chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.

1 ⅓ cups: 203 cal., 5g fat (1g sat. fat), 42mg chol., 612mg sod., 20g carb. (3g sugars, 2g fiber), 20g pro. Diabetic exchanges: 2 lean meat, 1 starch, 1 vegetable, ½ fat.