NUTRITION

SERVINGS

INGREDIENTS

8 oz canned chicken breast

1 tbsp extra virgin olive oil

0.5 cup yellow onion

0.5 cup carrots

0.5 cup celery

1 tsp fresh ginger

1 clove garlic

2 cup low-sodium chicken broth

0.5 cup cooked white rice

1 cup fresh spinach

1 tbsp lemon juice

0.5 oz sliced almonds

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  Heat the extra virgin olive oil in a large pot over medium heat.

• 2

  Add the diced yellow onion, carrots, and celery, sautéing for 5-7 minutes until the vegetables are softened.

• 3

  Stir in the minced ginger and garlic, cooking for 1 minute until fragrant.

• 4

  Pour in the chicken broth and bring the liquid to a gentle simmer.

• 5

  Add the drained canned chicken breast and cooked white rice to the pot, stirring to combine and heating for 3-4 minutes.

• 6

  Fold in the fresh spinach and lemon juice, cooking just until the leaves have wilted.

• 7

  In a small dry skillet over medium-low heat, toast the sliced almonds for 2-3 minutes until golden and aromatic.

• 8

  Season the soup with sea salt and black pepper, then serve topped with the crispy toasted almonds.