Lemon Chicken & Rice Soup

Ingredients

• 2 tablespoons olive oil
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch pieces
• 5 cans (14-1/2 ounces each) reduced-sodium chicken broth
• 8 cups coarsely chopped Swiss chard, kale or spinach
• 2 large carrots, finely chopped
• 1 small onion, chopped
• 1 medium lemon, halved and thinly sliced
• 1/4 cup lemon juice
• 4 teaspoons grated lemon zest
• 1/2 teaspoon pepper
• 4 cups cooked brown rice