I really wanted to make Catherine’s Tortillini soup tonight, but got lazy and didn’t feel like going to the grocery store so this was the next best thing available. I opened the fridge, pulled out all the veggis I had, chopped them up and came up with this soup. I actually really enjoyed it. So did my hubby and boys.
For anyone that uses pressure cookers, this soup is a breeze. Stick those frozen chicken breasts from Costco in the pressure cooker and 15 minutes later they are ready to shred. I love it. I also put the brown rice in the rice cooker and it was done in 20 minutes rather than 45 on the stove top. It’s all about saving time right?
Hope you all enjoy. I love soup this time of year!
Chicken, Brown Rice and Spinach Vegetable Soup
2 Tablespoons extra virgin olive oil
½ white onion, finely chopped
1 anaheim pepper, finely chopped
4 medium carrots, diced
2 Cups thinly sliced fresh baby spinach leaves
3 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 large boneless chicken breasts, cooked and shredded
2 Cups cooked brown rice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon Cajun seasoning (I used Emerils)
1. Place olive oil into a large dutch oven or pot over medium heat. Saute the onion, pepper, carrots and spinach leaves for 8-10 minutes, stirring frequently. Stir in garlic; stir for 1 minute. Stir in chicken broth, chicken, rice, salt, pepper, garlic salt and Cajun seasoning. Reduce heat to low and simmer for 15-30 minutes. Taste and season with additional salt if needed.
2. Serve with crackers. If you’re feeling crazy, stir in a Tablespoon or 2 of heavy cream. Mmmmm!
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