Ingredients: |
Ingredients: 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
2 large carrots, peeled and diced
1 small onion, peeled and diced
1 stalk celery, peeled and diced
2 cloves garlic, minced
8 cups reduced-sodium chicken broth
¼ cup lemon juice
4 teaspoons grated lemon zest
½ teaspoon pepper
4 cups cooked brown rice
8 cups loosely-packed baby spinach (about 5 ounces)
Kosher salt, to taste
Optional, for garnish: thinly sliced lemon; chopped fresh parsley; grated Parmesan cheese
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Directions: |
Directions:In a large Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the chicken; cook until browned, about 5 minutes. Transfer to a plate and set aside. Repeat with another 1 tablespoon of oil and the remaining chicken; remove to the plate and set aside.
Add the remaining 1 tablespoon of oil to the pot. When the oil shimmers, add the carrots, onion and celery. Cook, stirring frequently, until the onion is translucent, about 5-7 minutes. Add the garlic and stir constantly until fragrant, about 1 minute.
Stir broth, lemon juice, lemon zest, pepper and browned chicken into the pot. Bring to a boil; reduce heat to low. Cover the pot and simmer over low heat until the chicken is cooked through and the vegetables are tender, about 15-20 minutes.
Remove cover; stir in rice and spinach; heat through until the spinach wilts, about 2-3 minutes. Taste and season with kosher salt, if necessary.
Ladle into bowls and garnish with lemon slices, fresh parsley and Parmesan cheese, if desired. |
This recipe for Copycat Panera Lemon Chicken Soup is from