CHICKEN SOUP WITH RICE
(serves 4 so double for hearty eaters)
2 cups uncooked brown rice or Lundberg Country Wild
1 Tbsp. extra-virgin olive oil
1 large chopped onion
3 minced garlic cloves
8 oz. fresh stemmed shitake or baby bella mushrooms
8 cups organic chicken stock
1 Tbsp. fresh chopped rosemary (1 tsp. dried)
1 (15-oz.) can drained and rinsed chickpeas or cannellini beans
1 (15-ounce) bag 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 heavy stockpot, saute onion in olive oil until tender. Add garlic and mushrooms and saute until tender, about 5 minutes. Add remaining broth and rosemary. Bring to boil and remove from heat.
- Add cooked rice (all or reserve some), chickpeas, cooked chicken and spinach. Carefully return to boil. Watch for spinach to wilt and add season with coarse salt and cracked pepper.
- Ladle into bowls and garnish with freshly grated Parmesan cheese. (Reheat gently as needed to keep spinach green)