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Ingredients
- 4 lb chicken brests skinned with bone or a whole chicken
- 4 celery ribs
- 1 small onion--cut in half
- 1 T salt
- 1 1/2 C diced carrots-more if desired
- 1 1/2 C diced celery-more if desired
- 16 ounces fresh mushrooms, sliced thinly
- 1 -2 lemons, sliced as thin as possible
- 1 (16 ounce) fresh spinach, shredded and stems removed
- 1/2 C raw white rice (never use minute rice)
- 1 large can chicken broth if needed
- Water
Details
Preparation
Step 1
Place chicken pieces in LARGE stock pot; add water to more than cover. Add celery ribs, onion and salt. Bring to a boil and simmer until chicken is tender. Remove chicken from bones and cut into small pieces and strain broth. Bring to a slow boil over medium heat and add carrots, celery and mushrooms. Cut ends off lemon and slice as thin as possible; add to broth. Add the fresh spinach and simmer about 1 1/2 hours. The last 1/2 hour add the rice and return chicken to the broth also. Salt to taste. May add chicken broth if needed.
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