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Chicken, rice and spinach soup
Recipe by:
Rachel Warren Chadd
Chicken is an excellent source of protein and without its skin is also low in fat.
Ready in 40 mins
Saved by 19 cook(s)
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
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Preparation method
Prep: 10 mins | Cook: 30 mins1.
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.
Last updated:
10 May 2013
Reviews & comments
Easy
Nice but not exceptional. Would make a nice appetiser. Would probably add some herbs next time.
Posted:
25 May 2010
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