Chicken stew with rice and spinach

Chicken stew with rice and spinach

Chicken stew with rice and spinach

For 8 people – 8 servings. An equal portion contains
150 gr. white rice
2 l of chicken soup
225 gr. chicken fillet (breast without skin and bones), cut into pieces with a thickness of about 5 mm.
350 gr. chopped fresh spinach or small finely chopped endivia.
spoon lemon juice.
a little freshly ground black pepper.
125 calories
1 g. fats (of which 0.1 g saturated).
204 mg of sodium.
20 mg cholesterol.
18 gr. carbohydrates.
2.5 gr. fiber.
Preparation time: Cooking Time:
10 minutes. 30 minutes.

Preparation:

1. Rinse the rice and wash it with cold water until the water becomes clear.
2. Place the rice in a large bowl, add the chicken soup and put it to boil. Let it squeal about ten minutes.
3. Add chopped chicken pieces and let it boil partially covered for a few more minutes until the rice softens, and the chicken meat and spinach are not cooked.
4. Add lemon juice and black pepper, and then the broth can be served hot.

Chicken stew with rice and spinach