Chicken Vegetable Soup

A splash of fresh lemon juice adds bright flavor to this comforting soup made even better for you with low-sodium broth.

Ingredients

• 3 carrots, halved lengthwise, thinly sliced
• 2 ribs celery, thinly sliced
• 2 turnips, cut into ½” pieces
• 1 onion, chopped
• 1 lb. boneless, skinless chicken breast halves
• 6 cups low-sodium chicken broth
• 1 cup cooked rice
• ¼ cup chopped fresh parsley
• 1 Tbs. lemon juice

Instructions

1. Place vegetables in bottom of 4-qt. slow cooker. Sprinkle chicken with ¼ tsp. salt and ¼ tsp. pepper. Place chicken on top of vegetables. Pour broth over chicken and vegetables.
2. Cover; cook on low 6 hrs. Transfer chicken to bowl; using 2 forks, shred chicken. Stir chicken back into soup. Stir in rice, parsley and lemon juice.