About this recipe: This soup is light, yet amazingly satisfying. It also takes very little time to make. Chicken is simmered with rice and spinach in a lemony chicken stock. Serve as a starter or main course.
I love the taste of this soup, but I really think the instructions need some modification so that the rice and spinach aren't overcooked. Next time I will bring the mixture to a boil before adding the rice, then add the rice and simmer for 20 minutes, only adding the spinach in the last five minutes of cooking. I will definitely make this again though -- the flavor is wonderful! - 29 Aug 2006 (Review from Allrecipes US | Canada)
This soup is simple yet so delicious. The lemon makes the broth taste outstanding. (Use only fresh lemon juice.) If you like really tasty soup, then this is it. (And thanks for a rare soup recipe that doesn't use milk or eggs!) I poached the chicken breats in some chicken broth before cutting them up & adding them to soup. I added a little more rice than is mentioned. I used fresh spinach but I think you could easily use frozen & it would come out just as good. - 21 Jan 2002 (Review from Allrecipes US | Canada)
Just loved this recipe! I couldn't use fresh lemons as recipe & reviewers suggested, which made me wonder if this could actually have been even better! Used 3T concentrated lemon juice which suited my taste buds perfectly. A "touch" of unexpected tang. Also added 2 celery ribs & 1 med. onion both chopped. A few chicken bouillon added as needed. Another reviewer made me think to use brown rice. Even added some of the broth to our dogs dinner bowl to his delight! - 10 Mar 2006 (Review from Allrecipes US | Canada)