Recipe courtesy of Pam Anderson

Chicken Spinach Soup with Rice and Lemon

  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
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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


  1. 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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