- 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
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.