| Total: | 40 min |
| Prep: | 10 min |
| Cook: | 30 min |
Ingredients
- 1 pound boneless, skinless chicken thighs
- 1 bag (10 ounces) pre-washed spinach, stemmed as needed
- 1 medium zucchini, cut into medium dice
- 1/2 cup long- or medium-grain white rice
- 3 tablespoons juice from a medium lemon
Instructions
- Follow the supper soup recipe, removing chicken thighs after 10 minutes of simmering. When cool enough to handle, shred into bite-size pieces and return to soup. Add lemon juice to the finished soup.
Reviews
where’s rest of recipe?
where’s the recipe?
My entire family loved this recipe. I used about two tablespoons of olive oil to sear the chicken. Add one medium onion diced and cook untill transparent. While the onions are cooking, I cubed the chicken and returned it to the pot.
The smell of this cooking brings everyone to the kitchen unable to resist a taste. The rest is history.