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Chicken Lemon Rice Soup

Andi Gleeson
  • 50 minutes
  • Serves 4

INGREDIENTS

1 tbsp

butter

4

medium carrots (sliced thin)

1/2

sweet onion (diced)

3/4 lb

boneless, skinless chicken breasts (cut into bite-sized pieces)

3 cloves

garlic (minced or crushed)

4 cups

chicken broth

2 cups

water

2

lemons

1 cup

instant brown rice ((see note))

6 oz

baby spinach (roughly chopped)

freshly ground black pepper

salt (to taste)

Sriracha sauce (optional)