Lemon Pepper and Herb Chicken and Rice Soup

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  • Total Time: 1 hrs 10 mins
  • Hands-on Time: 15 mins
  • Makes: 4-6 servings

Classic chicken and rice soup brought to life with lemon pepper, rosemary, parsley and thyme.


  • 1 pound boneless, skinless chicken breasts

    1 tablespoon olive oil

    1 tablespoon Frontier Co-op Lemon Pepper Seasoning + more for topping

    1 teaspoon Frontier Co-op Organic Rosemary

    1 teaspoon Frontier Co-op Organic Parsley

    1 teaspoon Frontier Co-op Organic Whole Thyme Leaf

    1/3 cup Frontier Co-op No-Chicken Broth Powder

    6 cups water

    1 cup Frontier Co-op Vegetable Soup Blend

    3/4 cup long-grain brown rice

    Fresh parsley, for garnish




    1. Preheat grill or grill pan to medium-low heat, about 325 degrees.

    2. Rub chicken with olive oil, lemon pepper and herbs. Place chicken on grill or grill plan and cook for about 5 to 6 minutes per side, until done.

    3. Remove and let cool enough to handle. Shred or cut chicken into small pieces.

    4. In a pot over medium-high heat, combine broth powder, water, soup vegetables, rice and chicken. Bring to a boil, reduce to a simmer an cook 40 to 45 minutes, until rice is tender. Taste and add additional spices if desired.

    5. Garnish with lemon pepper and parsley. Serve hot.


    For best flavor, use a real wood charcoal grill and avoid instant-light briquettes.

    To save time the day of serving, grill chicken up to a day ahead of time.


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