Lemon Pepper and Herb Chicken and Rice Soup
u003c!u002du002d wp:paragraph u002du002du003enClassic chicken and rice soup brought to life with lemon pepper, rosemary, parsley and thyme.nu003c!u002du002d /wp:paragraph u002du002du003e
Ingredients
Method
- 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.
Notes
u003c!u002du002d wp:list {u0022orderedu0022:true} u002du002du003e u003col class=u0022wp-block-listu0022u003eu003c!u002du002d wp:list-item u002du002du003e u003cliu003eFor best flavor, use a real wood charcoal grill and avoid instant-light briquettes.u003c/liu003e u003c!u002du002d /wp:list-item u002du002du003e u003c!u002du002d wp:list-item u002du002du003e u003cliu003eTo save time the day of serving, grill chicken up to a day ahead of time.u003c/liu003e u003c!u002du002d /wp:list-item u002du002du003e u003c!u002du002d /wp:list u002du002du003e
