Chicken Spinach Soup with Rice and Lemon |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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:
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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