Soup: Florentine Chicken & Rice Soup
Source of Recipe
Woman's Day
List of Ingredients
6 chicken-broth cubes
3 chicken thighs (about 1 lb)
1 1/2 tsp Italian herb seasoning
3 cloves garlic, chopped
1 box (10 oz) frozen chopped spinach
1 medium butternut squash, halved, seeded, peeled and cut in 3/4-in. cubes
1 can (15 oz) chickpeas, rinsed
1 cup converted (parboiled) white rice
Serve with:
Grated Parmesan cheese
Recipe
1. Bring 8 cups water and the broth cubes to boil in a 4- to 5-qt pot, stirring to dissolve cubes. Add chicken thighs, seasoning and garlic. Reduce heat, cover and simmer 20 minutes or until chicken is cooked through.
2. Remove chicken to a cutting board; let stand until cool enough to handle. Skim fat off broth and discard.
3. Stir frozen spinach and the squash into broth. Increase heat to medium and cook 8 minutes or until spinach thaws.
4. Add chickpeas and rice; cook 15 minutes or until squash and rice are tender.
5. Meanwhile remove skin, bone and fat from chicken. Cut chicken in bite-size pieces; add to pot. Ladle soup into bowls and sprinkle with cheese.
YIELD: 5 Servings
Per serving: 333 cal, 19 g pro, 56 g car, 6 g fiber, 4 g fat (1 g saturated fat), 43 mg chol, 1,344 mg sod 72¢ per serving
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