Ingredients
Scale
- 1 tablespoon butter
- 4 medium carrots sliced thin
- 1/2 sweet onion diced
- 3/4 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 3 cloves garlic minced or crushed
- 4 cups chicken broth
- 2 cups water
- 2 lemons
- 1 cup instant brown rice (see note)
- 6 ounces baby spinach roughly chopped
- freshly ground black pepper
- salt to taste
- Sriracha sauce optional
Instructions
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Melt butter in a dutch oven over medium-high heat. Add onion, carrots, and chicken. Saute for about 5 minutes.
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Stir in garlic, and cook for one more minute. Pour in broth and water. Squeeze 1 1/2 lemons into broth. Bring to a low boil.
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Stir in rice, and continue boiling for 5 minutes. Cover pot, and reduce to simmer for 5-10 minutes longer, until rice is as soft as you’d like.
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Remove lid, and stir in spinach. Simmer until spinach is wilted, and then season to taste with salt and pepper.
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Serve with additional lemon wedges and sriracha sauce if desired.
Notes
If you would prefer to use non-instant rice, reduce the amount to 3/4 cup Simmer rice for the amount of time called for on the package (typically 20 minutes for white rice or 40 minutes for brown rice).
Adapted from Lemon Chicken Soup II by Marlee at AllRecipes.com
- Prep Time: 10
- Cook Time: 20
- Category: Main
- Cuisine: Soup