Lemon chicken rice soup

Ingredients

• Chicken1 lb · raw, cut into bite-size pieces
• Rice1/2 cup dry · rinsed
• Carrots2 medium · peeled and diced
• Onion1 medium · peeled and diced
• Lemon1 lemon · juiced
• Spinach · optional2 cups · washed
• Garlic · optional2 cloves · peeled and minced

You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.

Method

1. 1Peel and finely dice onion and carrots.
2. 2Mince garlic if using, and wash spinach if using.
3. 3Cut chicken into small pieces on a separate board, then wash hands and utensils.
4. 4Rinse the dry rice.
5. 5Juice the lemon.
6. 6Measure water or broth using twice as many cups as the selected number of servings.
7. 7Warm a little olive oil in a large soup pot over medium heat. Soften onion and carrots for 5–6 minutes. Stir in optional garlic for 30 seconds.
8. 8Add the measured water or broth and bring to a simmer. Add chicken and rice, return to a gentle simmer and cook partly covered for 15–20 minutes, until the rice is tender and chicken reaches 165°F / 74°C.
9. 9Stir in spinach if using and cook for 1–2 minutes until wilted. Add more hot water if you prefer a thinner soup.
10. 10Take off the heat. Stir in lemon juice a little at a time to taste, season with salt and pepper, and serve.