Soup weather...

This crazy winter....Ten days ago, we got about 2 feet of snow. Today, it's sunny and almost 50 degrees. The good news is that this warm spell is helping to melt all of that snow. But, there's still enough of a chill in the air that I'm craving warm, comfort food. And, I still have a freezer full of chicken stock.

I gave myself the challenge of putting together a soup without making a trip to the grocery store. I opened my pantry and found a container of wild rice on a back shelf. I had chicken breasts in the freezer, and the box of baby spinach in the fridge was starting to look a little wilted and no longer salad-worthy. A couple of lemons, and I was set.

I hope you enjoy!

Chicken, Wild Rice and Spinach Soup with Lemon

The lemon in the soup adds a bright note and an unexpected twist on the traditional chicken soup.

Serves 6 to 8

3 tablespoons extra virgin olive oil

2 small onions, finely chopped

3 cloves garlic, finely chopped

2 cups wild rice

2 sprigs of thyme

8 cups chicken stock

2 boneless skinless chicken breasts, thinly sliced

5 ounces baby spinach

juice of 2 lemons 

Kosher salt and black pepper to taste

Heat a large Dutch oven or soup pot over medium heat. Add the oil and onions, and cook, stirring, until the onions are softened and translucent, about 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the rice, thyme and chicken stock. Increase the heat to medium high and bring the mixture to a boil. Reduce the heat to a simmer and cover the pot with a lid. Cook for 45 minutes, or until the rice is tender.

Increase the heat to medium and return the soup to a high simmer. Add the chicken and cook until the chicken is no longer pink and cooked through, about 10 minutes. Stir in the spinach and lemon juice and cook until the spinach is wilted, about 2 minutes more. Season to taste with salt and pepper.  Serve.