Chicken Rice Vegetable Soup

Ingredients

• 1 Pound boneless skinless chicken thighs, cut into 1-inch pieces - 1 (pound), Cut into 1-inch pieces.
• 0.5 Cup long-grain white rice - 1/2 (cup)
• 2 Count carrots, diced - 2 (medium), diced
• 2 Count celery stalks, sliced - 2 (large), sliced
• 1 Count yellow onion, diced - 1 (small), diced
• 2 Count garlic, minced - 2 (cloves), minced
• 6 Cup low-sodium chicken broth - 6 (cups)
• 3 Cup baby spinach - 3 (cups)
• 1 Tablespoon olive oil - 1 (tablespoon)
• 0.75 Teaspoon kosher salt - 3/4 (teaspoon), Use 3/4 teaspoon initially, with a small additional pinch if needed at the end.
• 0.25 Teaspoon black pepper - 1/4 (teaspoon)
• 1 Tablespoon lemon juice - 1 (tablespoon)

Instructions

1. Prep vegetables and chicken

   1. *Dice the carrots and onion*, *slice the celery*, *mince the garlic*, and cut the chicken thighs into *1-inch pieces*.

2. Brown the chicken

   2. Heat the olive oil in a large pot over medium heat. Add the chicken, salt, and black pepper, then *cook for 4 minutes* until the chicken is *lightly browned on the outside*.

3. Soften the vegetables

   3. Add the carrots, celery, onion, and garlic. *Cook for 3 minutes*, stirring often, until the vegetables *begin to soften*.

4. Simmer the soup

   4. Stir in the white rice and chicken broth. Bring to a *gentle boil*, then reduce the heat and *simmer for 16 to 18 minutes* until the rice is tender and the chicken reaches *165°F*.

5. Wilt the spinach

   5. Stir in the baby spinach and lemon juice. *Cook for 1 to 2 minutes* until the spinach is *just wilted*.

6. Taste and serve

   6. Taste and adjust with a small pinch of salt if needed, then *ladle into bowls* and serve *hot*.