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| Chicken and Rice Soup | |||||
| Ingredients: | |||||
| 2 tsp | Olive Oil | ||||
| 2/3 cup | chopped carrots | ||||
| 1/2 cup | chopped celery | ||||
| 1/2 cup | chopped onion | ||||
| 1 tsp | bottled minced garlic | ||||
| 3/4 lb | boneless chicken breasts (1/2" cubes) | ||||
| 4 cups | chicken broth | ||||
| 1 cup | water | ||||
| 1 cup | uncooked instant brown rice | ||||
| 3 | fresh parsley sprigs | ||||
| 1 | fresh thyme sprig | ||||
| 4 cups | fresh baby spinach | ||||
| 2 T | fresh lemon juice | ||||
| 1/4 tsp | crushed red pepper | ||||
| 1/4 tsp | salt | ||||
| 1/2 tsp | black pepper | ||||
| Directions: | |||||
| Heat a large saucepan over medium heat. Add oil to coat. Add carrot, celery, onion, garlic and chicken. Cook three minutes, stirring constantly. Stir in chicken broth, water, parsley, and thyme. Bring to a boil. Stir in brown rice and simmer 10 minutes or until vegetables are tender. Discard herb sprigs from soup. Add spinach, lemon juice, red pepper, salt and pepper. | |||||