2c.brown ricecooked (I buy the frozen, microwaveable kind)
1.5vidalia onionschopped
8oz.feta cheese crumbles
2tbsp.minced garlic
48oz.chicken brothreduced sodium
1c.water
2/3c.fresh lemon juice
3tbsp.fresh dill
kosher saltto taste
black pepperto taste
lemon pepper seasoningto taste
onion powderto taste
garlic powderto taste
scallionschopped for garnish
extra virgin olive oil
Instructions
Cook boneless, skinless chicken breast in a skillet until done. Season with kosher salt, black pepper, lemon pepper seasoning, onion powder, and garlic powder. Shred (I like to use my stand mixer).
Cook frozen brown rice according to instructions on the box.
Over medium heat in a soup pot or dutch oven, sauté celery, carrots, onions, and garlic in extra virgin olive oil. Stir constantly and do not let garlic burn. Cook for 3-5 minutes.
Add in chicken stock + water and bring the soup to a boil.
Stir in shredded chicken, rice, and lemon juice. Cook for an additional 3-5 minutes.
Add in fresh dill + season with kosher salt and black pepper, to taste. Top with chopped scallions and crumbled feta cheese.