Lemon Pepper and Herb Chicken and Rice Soup

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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  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 pan 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 and 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.
  1. For best flavor, use a real wood charcoal grill and avoid instant-light briquettes.
  2. To save time the day of serving, grill chicken up to a day ahead of time.