Chicken Spinach Soup with Rice and Lemon

Total Time:
40 min
Prep:
10 min
Cook:
30 min
Ingredients
  • 1 pound boneless, skinless chicken thighs
  • 1 bag (10 ounces) pre-washed spinach, stemmed as needed
  • 1 medium zucchini, cut into medium dice
  • 1/2 cup long- or medium-grain white rice
  • 3 tablespoons juice from a medium lemon
Directions

Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.


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