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Recipe Summary test

prep:
5 mins
cook:
30 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Add to the pot and cook, stirring, until golden, 6 to 8 minutes; transfer to a plate. Add the carrots, rice and beans. Cook, scraping up any browned bits, for 1 minute, then stir in the chicken broth and 2 cups water. Bring to a simmer over high heat, then lower the heat and simmer until the rice and beans are tender, about 20 minutes.

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  • Meanwhile, shred the chicken. Add to the soup along with the creamed spinach and cook for 5 minutes; season with salt and pepper. Serve with the baguette.

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