Lemon Chicken and Rice Soup

This ended up being perfect on a snowy day! I served it with homemade French Bread (following the recipe from Artisan Bread in 5 Minutes a Day. Love this book! I never knew bread was so easy to make!)

INGREDIENTS

• 2 chicken breasts
• 8 cups water with bouillon or chicken stock
• 4 large carrots, diced
• 1 large red bell pepper, diced
• 1/2 large onion, diced
• 6 tbsp butter, separated
• 1 cup rice, uncooked
• 1 lemon, divided
• 2 bay leaves
• 1 tbsp oregano
• 2 tsp garlic powder
• 3 tbsp flour

DIRECTIONS

1. Pour the 8 cups of water w/ bouillon (or chicken stock) in a large pot and bring to a boil.
2. Add chicken, bay leaves, oregano and garlic.
3. Boil for 20 minutes, or until the chicken is cooked through.
4. Meanwhile, make rice according to package directions. Add juice from 1/2 lemon to water. My rice took 20 minutes to cook, so this worked out perfectly.
5. While the rice and the chicken are cooking, dice up the veggies.
6. Melt 3 tbsp butter in a skillet and throw in the diced veggies (carrots, bell pepper and onion). Add 1/2 a lemon, sliced thinly (seeds removed), and cook for about 15 minutes or until softened. Remove lemon and discard.
7. When the chicken is ready, let it cool a little and then dice it up.
8. Put chicken and vegetables to the side.
9. Melt 3 tbsp butter in the skillet, then add 3 tbsp flour and mix well until thickened to make a roux.
10. Add roux to broth, then add in the chicken, veggies and rice.
11. Warm up (if no longer warm) and serve right away with some fresh bread. Yum!