CHICKEN SOUP WITH RICE
( serves 4 so double for hearty eaters)
2 cups uncooked brown rice
1 Tbsp. olive oil
1 medium onion, chopped
3 garlic cloves, chopped
8 ounces fresh shitake mushrooms ( about 4 cups),
8 cups organic chicken stock
1 Tbsp. chopped fresh rosemary (1 tsp. dried)
crumbled or chopped
1 15-ounce can chickpeas,
drained and rinsed
1 (15-ounce) bags baby spinach leaves
2-3 cups shredded cooked chicken
coarse salt and freshly ground pepper
1/2 cup freshly ground Parmesan cheese
Cook rice in 4 cups of chicken broth or water,
about 30 minutes. Set aside.
In saute pan, saute onion in olive oil until tender.
Add garlic and mushrooms.
Saute until tender, about 5 minutes.
Add broth and rosemary;
Bring to boil, cover, and remove from heat.
Add rice, chickpeas, chicken and spinach.
Carefully return to boil.
Watch for spinach to wilt and add
a touch of sea salt and cracked pepper.
Garnish with Parmesan.
(reheat gently as needed to keep spinach green)