Lemon Pepper and Herb Chicken and Rice Soup
Total Time: 01h 10m
Hands-on Time: 00h 15m
Makes: 4 - 6 servings
Classic chicken and rice soup brought to life with lemon pepper, rosemary, parsley and thyme.
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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® Organic No-Chicken Broth Powder
- 6 cups water
- 1 cup Frontier Co-op® Organic Vegetable Soup Blend
- 3/4 cup long-grain brown rice
- Fresh parsley, for garnish
Directions
- Preheat grill or grill pan to medium-low heat, about 325 degrees.
- Rub chicken with olive oil, lemon pepper and herbs. Place chicken on grill or grill pan and cook for about 5 to 6 minutes per side, until done.
- Remove and let cool enough to handle. Shred or cut chicken into small pieces.
- In a pot over medium-high heat, combine broth powder, water, soup vegetables, rice and chicken. Bring to a boil, reduce to a simmer and cook 40 to 45 minutes, until rice is tender. Taste and add additional spices if desired.
- 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.
