Total Time
30mins
Prep 10 mins
Cook 20 mins

My best friend Tammi made this on my first visit to her new home, built in 2007 on 40 acres in Olde Florida. She got it from the Publix grocery store's "Apron's" recipe collection.

Ingredients Nutrition

Directions

  1. Preheat large saucepan on medium-high 2–3 minutes; place olive oil in pan; swirl to coat; add onions, bell pepper, celery, mushrooms and pepper. Crush garlic into pan using garlic press. Use knife to remove garlic from bottom of press. Cook 3–4 minutes, stirring often, until vegetables begin to brown. Meanwhile, chop spinach coarsely.
  2. Stir in rice and spinach; cook 1–2 minutes, stirring often, until spinach wilts. Stir in broth, half-and-half, and wine (in that order); bring to boil.
  3. Reduce to medium and cook 15–17 minutes, stirring occasionally, until rice is tender. Meanwhile, cut chicken into bite-size pieces; set aside.
  4. Combine water and cornstarch in small bowl until well blended. Stir chicken into soup. Slowly add cornstarch mixture, stirring continuously, until blended and soup begins to thicken. Cook 2–3 more minutes, stirring occasionally, to heat chicken and blend flavors. Serve.
Most Helpful

5 5

Wow!! This soup is fantastic!! I am really trying to watch my calories and this soup tasted soo good! I did leave out the white wine and I added salt to taste and I could not believe how good it was!! Thanks so much Jen for sharing this fantastic recipe with us!!

3 5

Pretty good soup, I made it as directed,but unfortunately did not find it very flavorful. I probably will not make it again,but thank you very much for posting,it was nice to try something new.

5 5

This is nothing short of terrific. I didn't use the wine but aside from that followed the recipe right down the line. There is no soup as good as fresh homemade and if you try this you'll NEVER use canned chicken and rice soup again. It surely quick to make for soup and the flavor is rich but but not heavy. Thanks Jen. This one is going into My Fav's cookbook.