Rice Soup with Chicken and Spinach

Rice Soup with Chicken and Spinach


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This lovely warming soup is finished off with lemon juice and pepper for added zing. The perfect thing for cold winter evenings.

Elaine Russell

Serves: 8 

  • 3/4 cup (140g) long-grain white rice
  • 1 litre salt-reduced chicken stock
  • 1 litre water
  • 250g skinless chicken breast fillets cut into 5-mm slices
  • 350g fresh English spinach leaves, or 1 small cos lettuce, shredded
  • 1 tablespoon lemon juice
  • good pinch of freshly ground black pepper

Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

  1. Place the rice in a sieve and rinse under cold running water until the water runs clear.
  2. Place the rice in a large saucepan with the chicken stock and water and bring to the boil. Simmer for about 10 minutes.
  3. Add the sliced chicken to the pan and simmer, partly covered, for a further 5 minutes. Stir in the spinach and continue simmering for another 5 minutes or until the rice is tender and the chicken and spinach are cooked.
  4. Season with the lemon juice and pepper, then serve hot.

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