Recipe courtesy of Pam Anderson
Chicken Spinach Soup with Rice and Lemon
- Total: 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.
