Chicken Soup with Brown Rice & Spinach |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Made it up as I went along! I have found that using bone-in chicken breasts for making homemade stock seems to work fairly well. They usually have a little bit of rib meat on them, so you get a small bit of dark meat and bones for flavor, but nowhere near the fat content of other chicken parts or a whole chicken. Ingredients:
1 1/2 pounds chicken breast, bone-in (remove skin before using if desired) |
5 large green onions |
3 stalks celery |
1/4 tsp salt |
8 cups water |
1/8 tsp black pepper |
1 tbsp dried basil |
1/8 tsp curry powder |
1/2 tsp dried thyme leaves |
1 tsp garlic powder |
1/4 tsp dried rosemary |
1 cup carrots, chopped |
6 ounces fresh mushrooms, chopped |
1 cup cooked brown rice |
8 ounces frozen chopped spinach, thawed and squeezed dry |
Directions:
1. Place chicken breasts, onions, celery, water, and spices in a stock pot. Simmer over medium-low heat until meat falls off the bone.
2. Remove chicken breasts and strain out any bones from the broth. Let broth sit for a while to allow fat to rise, then strain off.
3. Remove skin from chicken breasts and discard; remove meat from chicken breasts add back to broth.
4. Bring to a boil and add carrots and mushrooms, cook until carrots are tender.
5. Add spinach and rice and cook until heated through.
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