This chicken soup was made based on having a fresh pot of chicken broth I made from a rotisserie chicken. That same chicken made two other recipes, Rosemary Chicken Salad and Italian Chicken & Spinach
Ingredients:
8 cups homemade chicken broth*
1-2 chicken breasts, cooked and chopped
1/2-3/4 cup wild rice/grain mix
2 bay leaves
2 carrots, sliced
1 small onion, diced/chopped (depending on how big you like onion pieces!)
1 lemon juiced
11 ounces of frozen spinach
Salt and pepper to taste
Directions:
In a large pot, add the chicken broth and bay leaves, bring to a boil
Then, reduce the heat and add rice. Cook for 5-10 minutes
Add carrots, onions, cook for 5 minutes
Add cooked chicken, lemon, and spinach.
Simmer for 20 minutes.
Enjoy!
*Since the broth is well seasoned, I needed to add just a little salt to my finished product. If using store-bought chicken broth, you may want to add spices, like Italian seasoning, garlic, etc. Get creative!
Modifications:Add any veggies you want! Use fresh spinach as an alternative.
My family also enjoys robust soups that may be more stew-like. You can add more broth or reduce the amount of chicken and veggies if it is “too much” for you!
Make sure the chicken is cooked before putting it in the pot.
Recipe was modified from years of watching my mom make chicken soup. ~ Dr. Ross
⬇️ Download the recipe here ⬇️