Lemony Chicken Rice Soup
- 1 tablespoon cooking oil
- 3/4 pound boneless skinless chicken breast, cut in strips
- 1 cup chopped onion
- 1 cup thinly sliced carrot
- 1 clove garlic, minced
- 5 cups chicken stock
- 1/4 cup long-grain rice
- 1 teaspoon grated lemon peel
- 2 cups lightly packed fresh spinach leaves, chopped
- 1 tablespoon lemon juice
Heat oil in large saucepan on medium-high. Add chicken. Cook for about 4 minutes, stirring often, until no longer pink. Remove chicken to plate using slotted spoon.
Reduce heat to medium. Add next 3 ingredients. Cook for about 10 minutes, scraping any brown bits from bottom of pan, until onion and carrot start to soften.
Add next 3 ingredients. Add chicken. Bring to a boil. Reduce heat to medium-low. Simmer, partially covered, for about 20 minutes, stirring occasionally, until rice is tender.
Add spinach and lemon juice. Stir. Cook for about 5 minutes, stirring occasionally, until spinach is wilted.