LEMON PEPPER CHICKEN SOUP WITH RICE RECIPES

LEMON PEPPER CHICKEN AND RICE RECIPE | ALLRECIPES

Lemon Pepper Chicken and Rice Recipe | Allrecipes image

Chicken breasts baked on a mixture of chicken broth, rice, paprika and lemon pepper. A quick, easy and delicious chicken recipe that my father taught me.

Provided by Kristine Joslyn

Categories Meat and Poultry Chicken Breast

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Cook Time 50 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 (14.5 ounce) cans chicken broth
1?¾ cups uncooked white rice
1 tablespoon paprika
2 teaspoons lemon pepper
4 bone-in chicken breast halves, with skin

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Pour chicken broth into a 2 quart casserole dish. Fill a can with rice (approximately 1 3/4 cups), and stir into broth. Season with paprika and lemon pepper to taste. Place chicken breasts on top of rice mixture, and sprinkle with more paprika and lemon pepper to taste.
Cover, and bake in preheated oven for 50 to 60 minutes, or until rice is cooked through and chicken is no longer pink inside. Serve immediately.

Nutrition Facts : Calories 618.7 calories, CarbohydrateContent 69.5 g, CholesterolContent 126.6 mg, FatContent 12.6 g, FiberContent 1.7 g, ProteinContent 51.7 g, SaturatedFatContent 3.5 g, SodiumContent 340.9 mg, SugarContent 0.4 g

LEMON CHICKEN & RICE SOUP RECIPE: HOW TO MAKE IT

Lemon Chicken & Rice Soup Recipe: How to Make It image

Years ago, I fell hard for a lemony Greek soup at Panera Bread. It was just a special back then, but I re-created it at home so we could eat it whenever a craving hit! —Kristin Cherry, Bothell, Washington

Provided by Taste of Home

Categories Dinner Lunch

Total Time 04 hours 50 minutes

Prep Time 35 minutes

Cook Time 04 hours 15 minutes

Yield 12 servings (4 quarts).

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
5 cans (14-1/2 ounces 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 teaspoons grated lemon zest
1/2 teaspoon pepper
4 cups cooked brown rice

Steps:

In a large skillet, heat 1 tablespoon oil over medium-high heat. Add half the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker. Repeat with remaining oil and chicken., Stir broth, vegetables, lemon slices, lemon juice, lemon zest and pepper into slow cooker with chicken. Cook, covered, on low 4-5 hours or until chicken is tender. Stir in rice; heat through.

Nutrition Facts : Calories 203 calories, FatContent 5g fat (1g saturated fat), CholesterolContent 42mg cholesterol, SodiumContent 612mg sodium, CarbohydrateContent 20g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 20g protein. Diabetic Exchanges 2 lean meat

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