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Recipe of the Week - February 12, 2014

Lemon Chicken & Rice Soup, Slow Cooker Recipe

Makes 12 servings


2 Tbsp. olive oil

2 lbs boneless skinless chicken breasts, cut into ½ inch pieces

8 cups 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

¼ cup lemon juice

4 tsp grated lemon peel

½ tsp pepper

4 cups cooked brown rice


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

This recipe also works great if you have leftover cooked chicken meat from another, or leftover rice.


All recipes are provided by Debbie Clark, RCH Food and Nutrition Manager.



Janet Stewart

RCH Marketing/Public Relations Coordinator