Description
Soup is what happens when I have leftovers in the house and it’s time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn’t have their soup but it was on special. This will be great for lunches during the week.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 cup diced carrots
- 1 cup diced celery
- 2 cloves garlic, minced
- 1 cup baby spinach leaves
- 4 cups 99% fat-free chicken broth
- 1 (15 ounce) can diced tomatoes
- 1 lemon, juiced
- ¼ teaspoon ground black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried sweet basil
- 2 cups diced cooked chicken
- 1 cup cooked white rice
Instructions
- Heat olive oil in a large pot over medium heat. Add onion
- carrots
- celery
- and garlic; cook and stir until onion is translucent
- about 5 minutes. Stir in baby spinach.
- Pour chicken broth
- diced tomatoes
- and lemon juice into the pot. Stir in pepper
- oregano
- and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine
- about 30 minutes.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
Servings: 4