Simple Cuisine Menu Chicken Florentine Soup

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Chicken Florentine Soup

"Soup is what takes place when I have leftovers in the house and it is time to clean out the veggie drawer. I were given the foundation even as lunching on the Palm Tree Grille in Mount Dora while attending the annual Plant and Garden Sale. I did not have their soup however it become on unique. This can be exceptional for lunches at some point of the week."

Ingredients :

2 tablespoons olive oil
1 onion, chopped
1 cup diced carrots
1 cup diced celery
2 cloves garlic, minced
1 cup infant spinach leaves
four cups 99% fat-unfastened fowl broth
1 (15 ounce) can diced tomatoes
1 lemon, juiced
1/four teaspoon ground black pepper
1/4 teaspoon dried oregano
1/4 teaspoon dried sweet basil
2 cups diced cooked fowl
1 cup cooked white rice

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H

Heat olive oil in a big pot over medium warmness. Add onion, carrots, celery, and garlic; prepare dinner and stir until onion is translucent, about five minutes. Stir in baby spinach.
Pour fowl broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in fowl and rice. Reduce heat to medium-low and simmer till flavors integrate, approximately 30 minutes.

Notes :

If using everyday spinach leaves, I might reduce the leaf in half lengthwise.

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