I just know when it's time for soup--belly-warming, soul-satisfying soup. My body needs it, and my psyche craves it. This is my favorite chicken soup. I created the recipe with some of my best-loved ingredients in mind--fresh veggies, spinach, brown rice and Parmesan cheese. I'm satisfied and comforted just thinking about it...
Chicken, Spinach and Brown Rice Soup with Shaved Parmesan
Olive oil
2 boneless, skinless chicken breasts
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 large cloves garlic, minced
1/2 tablespoon fresh thyme leaves
1/2 cup long grain brown rice, uncooked
8 cups chicken stock
1 teaspoon salt and fresh ground black pepper
1 pound fresh baby spinach
Fresh Parmesan cheese, shaved
Coat medium pan in olive oil. Cook chicken until over medium-low heat until browned and done--about 7-8 minutes on each side, depending on thickness of chicken. Set aside to rest, then chop.
In dutch oven over medium heat, add olive oil. When heated, add onions, carrots, celery and thyme. Cook until softened--about 15 minutes, stirring often. Add garlic and rice; cook for 1 minute. Add chicken stock, chicken and salt. Lower heat and cook until rice is done--about 45-50 minutes. During last 5 minutes of cooking, add spinach. Adjust seasoning.
To serve, ladle in bowl, top with shaved Parmesan cheese and fresh cracked black pepper. Serve with bread.
