Leftover cooked chicken is simmered in chicken broth with rice, spinach and lemon juice in this easy soup.
INGREDIENTS (for 8 servings):
- 3 quarts chicken broth
- 5 cups chopped cooked chicken breast
- 1 cup uncooked white rice
- 3 lemons, juiced
- 1 bunch spinach, rinsed and chopped
- 2 large carrots, chopped
- black pepper to taste
PREPARATION:
In a large pot over medium heat, combine chicken broth, cooked chicken, rice, lemon juice, spinach, carrots and pepper. Bring to a boil, then reduce heat and simmer until rice and greens are tender, 20 minutes.