Recipe

Otterpond Chicken Florentine Soup Recipe

	Otterpond / All my dishes 1 year ago This is what I did with the leftover rice from the take-out chinese, the left over roast chicken from publix, and clearing out of the veggie drawer before they went bad on me. Prep:15m Cook:30m Servings:8	Otterpond
	left over exploitation

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Fans

mamalou

Ingredients

1 cup cooked white rice

4 cups Chicken Broth 99% fat free

2-3 cups cooked chicken (used left over breast from a roasted chicken)

1 cup diced celery

1 cup diced carrots

1 cup fresh spinach

1 medium onion

2 cloves garlic minced

1 can diced tomatoes, 15oz

1/4 tsp sweet basil

1/4 tsp oregano

1/4 tsp black pepper

1 lemon, juice only

2 tbsp olive oil

Directions

Put your soup pot on the stove and heat up the olive oil. I usually use 5 on my stove.

Saute celery, carrots, onion and garlic until the onions are translucent.

I use baby spinach so the size is already good for the soup. If you are using regular spinach leaves I would cut the leaf length in half.

When the onions are good to go, pour in the chicken broth, lemon juice and diced tomatoes.

Add the basil, oregano and black pepper. Give it a good stir.

While the broth mixture is coming back up to heat, chop up your chicken into bite size pieces.

Put the chicken and rice into the pot. Turn the heat down to about 3 and let it simmer for 30 minutes.

Nutritional Information

Calories: 262

Fat (g): 11.9

Carbohydrates: 24.4

Protein (g): 15.5

Fiber (g): 3.8

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Comments

mamalou 1 year ago said:
You sound like my kind of cook! I do the same thing! I throw out very little food--gotta recycle it, costs too much!

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Alterations

otterpond 11 months, 3 weeks ago said:
I was reheating a bowl of this for lunch today. It needed a bit of thinning out so I splashed in some apple cider. Inspired!

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