Chicken, rice and spinach soup

  • 27saves
  • 40min

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

Rachel Warren Chadd

Ingredients

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

Method

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)

lornalou1604
1

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

Kimmarie
0

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