Creamy Chicken Rice Soup with Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 tbsp Coconut Oil 3 Fresh Celery, diced1 medium (2-1/2" dia) Onions, diced2 stalk Broccoli, diced2 small (5-1/2" long) Carrots, diced2 cube Chicken bouillon 6 cup (8 fl oz) Water, tap 4 cloves Garlic 2T Flour, white 1 cup Carolina Jasmine Rice, cooked 1.5 cup Milk Whole Vitamin D 2 cup Fresh Spinach, dicedSalt and Pepper to taste Sprinkle of parsley12 oz Chicken Thighs - Boneless, Skinless (15% chicken broth, sea salt, natural flavorings)
Cook Rice as directed.
In a separate pot, add water, chicken thighs, chicken bouillon cubes, and garlic. Bring to a boil until chicken is thoroughly cooked (6-10 min). Remove chicken and chop in small pieces. DO NOT discard water (broth).
In a large pot, melt coconut oil. Add diced celery, onion, broccoli stalks, and carrots. Cook until beginning to brown. Add flour. Cook 2-3 min. Add broth slowly while stirring. Add chicken and rice. Bring up to a simmer. Add spinach. Garnish with parsley.
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user MJBENSCH.
Number of Servings: 8
Recipe submitted by SparkPeople user MJBENSCH.
Nutritional Info Amount Per Serving
- Calories: 171.7
- Total Fat: 7.9 g
- Cholesterol: 40.4 mg
- Sodium: 317.0 mg
- Total Carbs: 16.1 g
- Dietary Fiber: 2.4 g
- Protein: 10.1 g
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