Chicken, rice and spinach soup

    40 min

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

    2 people made this

    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.
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    Reviews in English (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

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