••••LEMON CHICKEN AND RICE SOUP••••

(Source: Taste of Home magazine & Kristin Cherry & photos also)

••••PREP: 35 MIN ••COOK: 4-1/4 HOURS••MAKES: 12 SERVINGS (4.QT)

•2 TB olive oil

•2 lbs. boneless skinless chicken breasts, cut into 1/2-in. pieces

•5 cans (14-1/2 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

•1/4 cup lemon juice

•4 tsp. grated lemon peel

•1/2 tsp. pepper

•4 cups cooked brown rice

1. In a large skillet, heat 1 TB 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, peel and pepper into chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; cook, covered, until heated through.