Chicken Spinach & Rice Soup

Chicken Spinach & Rice Soup

My poor little guy has a cold this week that means it's time to make a batch of soup.  I like this recipe vs. making just chicken noodle soup.  In place of the noodles that would not have a ton of nutritional value I placed brown rice.  Also any chance to add spinach to a recipe I'm all for.

Ingredients:

• 1/2 lbs. of grilled chicken breast cubed
• 1/4 cups of diced celery
• 1/4 cups of diced onions
• 1/4 cups of diced green peppers
• 3 tablespoons of olive oil
• 7-8 cups of low sodium chicken stock
• 1 tbl. of parsley
• 3/4 cup of brown rice (not cooked)
• 1/2 cherry tomatoes cut in half
• salt and pepper
• 1/2 cup of frozen spinach
• 1 tsp. of oregano
• 1 tsp. of thyme

Directions:

Cook chicken in baking dish at 350 until internal temp reaches 165 degrees.  Next grab your soup pot and put the heat on medium take you onions, peppers, celery, and olive oil and heat until the onions become translucent.

  Next add your cubed chicken to pan, chicken stock, brown rice, spices, & spinach.  Keep the heat on medium to low and simmer for 45 minutes.  You want all the ingredients to come together and the taste to blend while simmering.  At the 1/2 mark add the tomatoes it's not wrong to add them at first the just break down more that way.  Also continue to stir while the soup blends together on the stove. 

 The rice of course is going to add a lot of bulk to your soup and once you take the soup off of the stove and refrigerate, you might need to add a cup of chicken stock depending on how you prefer your soup to be.  I like mine a bit thicker it's all a personal preference.

Happy soup making!!