Chicken Wild Rice Soup with Spinach
Total TimePrep: 10 min. Cook: 5-1/4 hours
Makes6 servings (about 2 quarts)
I made this with leftover Thanksgiving turkey. I didn't have wild rice so I used jasmine rice and it turned out great. Creamy, almost porridge-like, and hearty & filling.
I was looking for a Chicken and Rice Soup with Spinach, but wanted to make it quickly so I cooked it on the stove top in my soup pot. I used cooked Jasmine rice from the freezer. I sauteed the garlic and chopped red bell pepper in olive oil before adding the other ingredients. I used a 12.5 oz can of chopped chicken, and omitted the can of chicken broth. It had a delicious flavor, especially as I prefer red peppers to carrots. Since I have a cold, I much needed the extra Vitamin C. This Chicken Soup tastes much better than traditional Chicken Soup. Thanks!