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.

Ingredients

  • 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

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Directions

    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.
     

    RECIPE TIPS:

    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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