I wasn’t planning on posting a recipe this week since I am doing the Disney posts, but this is just too good.
My mom has the flu and I’ve been formally informally taking care of her, nursing her back to health, helping her sickly body fight against the beastly infection that has confined her to the bed and bathroom, and giving her the chance (cough cough, forcing her, cough cough) to try all of the new recipes I’m creating and testing this week. She’s thrilled.
For lunch today, my mom really wanted some simple chicken and veggie soup (because who doesn’t when they are sick?), and in my attempt to make her dream come true, I ended up creating this flavorful, filling, nutritious (not to brag, but it’s true) and delicious chicken soup.
It was so easy guys. Like it took ten minutes of actual work and the rest was just letting it cook.
So I thought I’d share it with all of you since flu season is almost but not quite yet over. Not that I hope you get the flu or anything. I mean, I don’t.
But it would be a good reason to make this soup. Just saying.
- 1 32-ounce box of chicken broth
- 2 (raw) chicken breasts, thawed and chopped into cubes
- ½ cup rice
- 2 handfuls chopped onion
- 1 handful shredded carrots
- 1 handful chopped zucchini
- 1 handful chopped mushrooms
- 1 cup spinach
- 2 tablespoons olive oil
- Salt to taste
- In a medium size pot, sauté the carrots, onion, and mushrooms in the olive oil on medium-high heat for about 5 minutes, or until the onion is clear and soft.
- Add the chicken to the pot and cook until the chicken is white, about 5 minutes.
- Pour in the chicken broth and bring the soup to a boil.
- Using a strainer, rinse the rice in water.
- When the soup is boiling, add the rice and reduce the heat to low.
- Cook for about 20 minutes, or until the chicken is fully cooked through.
- Add the zucchini and spinach, let simmer for 5 minutes.
- Add salt to taste.
- Serve warm with bread.
And in case you’re wondering, my mom’s fever totally went away after lunch. Coincidence?
I think not.