“In 'Saved by Soup' by Judith Barrett”
READY IN:
1hr 3mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in a heavy 4-quart saucepan over med-high heat.
  2. Add in chicken, season with salt and pepper; cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes; remove the chicken and set aside.
  3. Add in the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes.
  4. Return the chicken to the saucepan; add in the rice and broth, and bring to a boil.
  5. Decrease heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 minutes.
  6. Stir in the spinach and continue cooking 5 minutes more.
  7. Add in the cumin and nutmeg; stir to combine.
  8. Season with salt and pepper to taste and serve.
  9. As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating.

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