Chicken with Lemon and Rice Soup


2 kg boneless skinless chicken breasts, cut into small pieces

3 cup of chicken broth

8 cups kale or spinach

2 large carrots, finely chopped

1 small onion, chopped

2 tablespoons olive oil

1 medium lemon, halved and thinly sliced

1/4 cup lemon juice

4 teaspoons grated lemon zest

1/2 teaspoon pepper

4 cups cooked rice


 1-Heat 1 tablespoon oil in a large skillet over medium-high heat. Add half of the chicken; cook and stir until browned. Transfer to a 6-qt. slow cooker.

2-Repeat with remaining oil and chicken.Stir broth, vegetables, lemon slices, lemon juice, zest and pepper into chicken.

3-Cook, covered, on low until chicken is tender, 4-5 hours. Stir in rice, and serve.