Home-made lemon chicken and rice soup! (Perfect for cold, rainy days)

This recipe should be made in two parts: the first part is the part where you have to cook your chicken in the crock pot (GASP!) for about 4 hours, and the second part is the part where you have to combine all these yummy elements together. Don’t worry! This recipe is literally the easiest recipe on the planet :)

What you need:

4 Chicken Breasts

2 Quarts Chicken Stock

About 1/2 pound of chopped carrots (you can add more or use less, if you’d like)

2 cups Long Grain White Rice

3 tablespoons Minced Garlic

2 tablespoons Lemon Herb Seasoning

2 tablespoons Lemon Pepper

2 tablespoon Garlic Powder

1 tablespoon Extra Virgin Olive Oil (EVOO)

1 Bay Leaf

½ teaspoon salt

1 dash Oregano

1 dash Parsley

1 dash Lemon Juice

Preparation time: about 20 minutes

Cooking time: 4-6 hours

Serving size: About 8-10 servings 

Part 1:

- Pour about 1 cup of chicken stock into the bottom of your crock pot and add your chicken breasts.

- Evenly sprinkle 1 tablespoon of lemon pepper, 1 tablespoon of garlic powder, and 1/2 teaspoon of salt over the top of your chicken breasts.

- Cover and cook until chicken is soft enough to shred. (Make sure your chicken is soft and shred-y before you add it to the soup!)

Part 2:

- Place a large soup pot over medium heat add 1 tablespoon EVOO to the bottom of the pot.

- Chop up carrots and add them to the bottom of your pot, making sure to stir them into the olive oil to evenly cover them.

- Add 3 tablespoons minced garlic and stir until spread evenly, cook and stir occasionally for about 5 minutes (or until carrots are softened but NOT browned).

- Add 2 cups of rice and 2 quarts of chicken stock and stir until all elements are mixed.

- Transfer shredded chicken straight into the soup pot and stir until all elements are mixed.

- Add 2 tablespoons lemon herb seasoning, 1 tablespoon lemon pepper, 1 tablespoon garlic powder, 1 bay leaf, 1 dash oregano, 1 dash parsley, and a dash of lemon juice. Stir, cover and cook on low heat for about 45 minutes (or until rice is soft).

- Serve warm, with your favorite side plates, and enjoy! (We like adding crumbled White Cheddar Cheese-It’s on top of ours for a little crunch!)