Chicken And Rice Soup With Lemon And Ginger

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 1/2 tablespoons finely minced fresh ginger
• 1 tablespoon white miso
• 1 (8-ounce) package presliced cremini mushrooms
• 4 1/2 cups unsalted chicken stock
• 1 1/2 cups shredded skinless rotisserie chicken breast
• 3 cups chopped bok choy
• 1 (8.5-ounce) pouch precooked brown rice
• 1 tablespoon lower-sodium soy sauce
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon grated lemon rind
• 2 tablespoons fresh lemon juice

1. Heat oil in a Dutch oven over medium-high heat. Add onion, ginger, and miso; saute 4 minutes. Add mushrooms; saute 2 minutes. Add stock, chicken, and bok choy; bring to a boil. Reduce heat, and simmer 8 minutes.
2. While soup simmers, prepare rice according to package directions. Stir rice, soy sauce, salt, and pepper into soup; cook 4 minutes or until bok choy is tender. Remove from heat; stir in lemon rind and juice.

olive oil, onion, fresh ginger, white miso, cremini mushrooms, chicken breast, bok choy, brown rice, lower, kosher salt, black pepper, lemon rind, lemon juice

Taken from www.myrecipes.com/recipe/chicken-rice-soup-lemon (may not work)