Ginger Chicken and Rice Soup

Our house has been plagued by a nasty summer bug. At least one of us has been sick for over two weeks. (Mostly me.) Chicken soup always makes me feel better, but I didn't want to go through all of the hassle of boiling a whole chicken and working for hours. I just wanted a bowl of soup. A bowl of this soup was delicious, comforting, and full of nutrients. It was easy and quick because I had shredded chicken, broth, spinach, and ginger in my freezer.


Ginger Chicken and Rice Soup

1 Tbsp olive oil
1 onion, chopped
2 carrots, chopped
2 stalks of celery, chopped
2 cups shredded chicken
3-4 cloves of garlic, either grated or finely chopped
2 tsp grated ginger root 
Salt and Pepper
1 package of frozen spinach (10 oz)
4- 6 cups vegetable broth or water or a combination of both
1/3 cup of rice

In a large pot, heat the oil over medium heat. Add onion, celery, and carrots. Cook until slightly softened, about 5 minutes. Season with salt and pepper. Add chicken, garlic, and ginger. Stir and cook for about a minute. Add broth and bring to a low boil. Add rice and stir. Cover and cook for 15 minutes. Add spinach and stir. Cook until all ingredients are heated through and rice is tender.