Lemony Chicken and Rice Soup


1/2 of whole chicken, cooked and shredded (~1.5-2 cups of chicken)
1/2 cup of uncooked brown rice
1 onion, chopped
1 carrot, chopped
2 garlic cloves, pressed or chopped
8 cups (2 cartons) of chicken broth
1 T dried parsley
1 lemon, juiced

First, cook the rice most of the way. Put 1/2 cup of brown rice in a pot with 1 cup of water. Bring to a boil and cook at a simmer for 30 minutes. (Usually brown rice takes 45-50 minutes, so you are just cooking it partially). NOTE: If you like a meatier soup, you may want to add more rice, just be sure to use double its amount of water to cook it.

Sauté onion, carrot, and garlic in 2 T butter for 5-8 minutes til onion is soft.

Add chicken broth, parsley, chicken, and rice to the saute mixture. Simmer for 15 minutes.

Remove from heat. Add lemon juice.

Stir, serve, and enjoy!