Hearty Chicken and Rice Soup

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 4 cups chicken broth
• 1 cup water
• 1/2 cup long-grain rice
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 2 cups fresh spinach leaves
• Juice of 1 lemon

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, garlic, carrot, and celery; cook until softened.
2. 2 Stir in chicken broth, water, rice, chicken, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat to simmer.
3. 3 Cover and cook for 20 minutes, or until rice is tender and chicken is cooked through.
4. 4 Stir in spinach and lemon juice; cook until spinach is wilted.
5. 5 Taste and adjust seasoning if needed. Serve hot.

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Add a dash of hot sauce if you like a bit of spice.
• Leftovers taste great the next day with even more flavor.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

• Pair with warm crusty bread for a complete meal.
• Top with fresh parsley or grated Parmesan for extra flair.

FAQ