Chicken Florentine Soup

Soup is what happens when I have leftovers in the house and it's time to clear out the veggie drawer. I got the inspiration while lunching at the Palm Tree Grille in Mount Dora when attending the annual Plant and Garden Sale. I didn't have their soup but it was on special. This will be great for lunches during the week.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 350 Calories

Ingredients

• 1 lemon, juiced
• 1 onion, chopped
• 1 cup cooked white rice
• 2 tablespoons olive oil
• ¼ teaspoon ground black pepper
• 2 cloves garlic, minced
• 1 cup diced celery
• 1 cup diced carrots
• ¼ teaspoon dried oregano
• 2 cups diced cooked chicken
• 1 cup baby spinach leaves
• 1 (15 ounce) can diced tomatoes
• 4 cups 99% fat-free chicken broth
• ¼ teaspoon dried sweet basil

Recipe Instructions

Step 1

Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and garlic; cook and stir until onion is translucent, about 5 minutes. Stir in baby spinach.

Step 2

Pour chicken broth, diced tomatoes, and lemon juice into the pot. Stir in pepper, oregano, and basil. Bring to a boil; stir in chicken and rice. Reduce heat to medium-low and simmer until flavors combine, about 30 minutes.