Chicken Bell Pepper Soup With Brown Rice

• 1 lb boneless skinless chicken breast
• 1 red bell pepper, chopped
• 1 orange bell pepper, chopped
• 1 (8 ounce) container sliced cremini mushrooms
• 1 tomatoes, seeded and chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 1 lemon, zest of
• 2 lemons, juice of
• 1 teaspoon dried basil
• 3 tablespoons olive oil (2 for chicken, 1 for veggies)
• 2 tablespoons butter
• 1 (32 ounce) container chicken broth
• 2 cups prepared Minute brown rice
• 1 teaspoon garlic salt, for seasoning chicken

1. salt the chicken with garlic salt and pepper.
2. brown in a dutch oven or soup pot remove from pot.
3. in same pot add remaining olive oil and butter.
4. add vegetable and lemon zest (not the lemon juice yet).
5. cook the veggies down about 10 minutes maybe less.
6. Add the chicken back to the pot and add the chick broth, basil,
7. and lemon juice.
8. while thats cooking prepare 2 cups brown minute rice according
9. to package.
10. when the soup is finished about 20 minutes put in bowls.
11. and spoon brown rice on top of bowls.
12. serve with a nice crusty bread.

chicken breast, red bell pepper, orange bell pepper, cremini mushrooms, tomatoes, onion, garlic, lemon, lemons, basil, olive oil, butter, chicken broth, brown rice, garlic salt

Taken from www.food.com/recipe/chicken-bell-pepper-soup-with-brown-rice-353395 (may not work)