chicken, rice and spinach soup
An easy Greek-style soup. I have also added diced carrots to the vegies. It is a thick type soup, so feel free to thin out with more broth, if desired.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 3-4 boneless, skinless chicken thighs, cut into bite sized pieces
- 3 pints chicken broth
- 1/4 cup minced onion
- 2 cloves garlic, minced
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried rosemary, minced
- 1 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper
- 1/2 cup raw rice
- 2 cups frozen chopped spinach
- 4 tablespoons prepared pesto
- 1/4 cup fresh lemon juice
- salt and pepper, to taste
- shredded parmesan, for garnish
How To Make chicken, rice and spinach soup
-
Step 1Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
-
Step 2Stir in rice and cover pan. Cook for 15 minutes.
-
Step 3Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
-
Step 4Ladle into bowls and sprinkle parmesan over each bowl; serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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