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.
Wild rice can be used instead of white rice.
Drained canned corn can be substituted for the fresh corn.
Any smaller potato will work, you do not have to use purple potatoes.
Use your favorite fresh vegetables in here to substitute anything you don't like in this soup. Yellow squash is a good substitute for the zucchini. Or just leave out any vegetable you do not want to add. This is a very flexible recipe.