Lemony Chicken & Brown Rice Soup { #Giveaway }
  • 2 large chicken breast
  • 2 TBSP lemon infused olive oil
  • No salt seasoning
  • Garlic powder
  • ¼ c lemon juice
  • 2 cups brown rice, dry
  • Homemade chicken stock or ½ gallon chicken stock - or more depending on size of your pot and how much liquid you like.
  • parsley
  • sea salt
  • pepper
  • garlic powder
  • onion powder
  • 2 TBSP lemon juice
  1. In a cast iron skillet add 2 chicken breast.
  2. Drizzle with lemon infused olive oil.
  3. Add the no salt seasoning and garlic powder.
  4. Pour lemon juice on bottom of skillet and all over chicken.
  5. Place in oven under broil.
  6. Flip every 5 minutes until done.
  7. Use a meat thermometer to test.
  8. Once done, set aside.
  9. While the chicken is cooking you can start your rice.
  10. You'll need to cook it according to package directions.
  11. While your rice is cooking you can start preparing your dutch oven.
  12. Add the chicken stock and lemon juice.
  13. Add in the parsley, sea salt, pepper, onion powder and garlic powder to your taste.
  14. Bring to a boil.
  15. Once the liquid has started to boil, add the brown rice.
  16. Turn heat to low and begin shredding your chicken.
  17. Once shredded at your chicken to the rice mixture.
  18. Allow to cook on low for 45min to an hour.
  19. You could serve right away but I found that cooking it mixed a bit longer allows the brown rice to get fluffy and absorb chicken stock. This will take away that nutty flavor of the brown rice.
Recipe by YUM Eating at https://yumeating.com/lemony-chicken-brown-rice-soup-2/