Chicken, rice and spinach soup


2 people made this

About this recipe: Chicken is an excellent source of protein and without its skin is also low in fat.

Rachel Warren Chadd

Serves: 8 

  • 140g (5oz) long-grain white rice
  • 2 litres (3 1/2 pints) chicken stock
  • 225g (8oz) chicken fillets (skinned and boned breasts), cut into 5mm (1/4in) slices
  • 350g (12oz) fresh spinach leaves, or 1 small escarole, shredded
  • 1 tablespoon lemon juice
  • good pinch of freshly ground black pepper

Prep:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Place the rice in a sieve and rinse under cold running water until the water runs clear.
  2. Place the rice in a large saucepan with the chicken stock and bring to the boil. Simmer for about 10 minutes.
  3. Add the sliced chicken to the pan and simmer, partly covered, for a further 5 minutes. Stir in the spinach and continue simmering for another 5 minutes or until the rice is tender and the chicken and spinach are cooked.
  4. Season with the lemon juice and pepper, then serve hot.

Similar recipes

Reviews (2)


Nice but not exceptional. Would make a nice appetiser. Would probably add some herbs next time. - 25 May 2010


Not bad. I added some soy sauce to give it a bit of oomph - 09 Feb 2014

Write a review

Click on stars to rate

More collections