HARVEST CHICKEN AND RICE SOUP

Harvest Chicken and Rice Soup image

Provided by @MakeItYours

Number Of Ingredients 15

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3 tablespoons salted butter
1 medium onion, (diced)
3 carrots, (peeled and sliced thin)
3 stalks of celery, (diced)
1 red pepper, (diced)
2 cloves garlic, (chopped)
64 ounces chicken stock ((2) 32 ounce cartons)
5 small purple potatoes, (cut into 1 inch cubes)
1 zucchini, (cut into 1 inch cubes)
1 ear of corn, (cut off the cob)
2 chicken breasts (cut in half)
1 cup uncooked white rice
2 bay leaves
freshly ground black pepper to taste
1 tablespoon freshly squeezed lemon juice, (optional)

Steps:

Sauté the onion, carrots, celery and pepper in the butter on medium heat until the onion starts to turn transparent, about 3-5 minutes. Stir in the garlic and continue to sauté until fragrant.
Add in the potatoes, zucchini, corn, chicken, rice and seasonings.
Add in the chicken stock and cover and bring to a boil, reduce to a simmer until chicken is cooked thoroughly (160 degrees), about 20 minutes.
Remove chicken, let rest for several minutes.
Shred chicken and return to the pot. Squeeze lemon juice over soup to finish.
Serve warm with fresh parsley to garnish.