Cream of Chicken and Rice Florentine

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READY IN: 1hr 5mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a dutch oven, heat oil over medium-high heat, reduce heat to medium. Add chicken; cook for 12-15 minutes or until no longer pink turning once halfway through cooking. Transfer chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
  • Meanwhile, add onions, mushrooms, carrot and garlic to dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook 1 minute more. Add broth, water, 1/2 teaspoons pepper and the nutmeg. Bring to boiling; reduce heat and simmer, covered, for 15 minutes.
  • In a small bowl stir together one can of the evaporated milk and the flour; stir into mixture in dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
  • Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. To serve, ladle soup into bowls and sprinkle with additional black pepper, if desired.
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