Description
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
- Extra Virgin Olive Oil
- Onions
- Bell Peppers
- Celery
- Baby Portabella Mushrooms
- Pepper
- Fresh Garlic Cloves
- Fresh Spinach Leaves
- Long Grain White Rice
- Chicken Broth
- Fat-free Half-and-half
- White Wine
- Cooked Chicken
- Water
- Cornstarch
Instructions
- Preheat large saucepan on medium-high 23 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 34 minutes, stirring often, until vegetables begin to brown
- Meanwhile, chop spinach coarsely
- Stir in rice and spinach
- Cook 12 minutes, stirring often, until spinach wilts
- Stir in broth, half-and-half, and wine
- Bring to boil
- Reduce to medium and cook 1517 minutes, stirring occasionally, until rice is tender
- Meanwhile, cut chicken into bite-size pieces
- Set aside
- 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 23 more minutes, stirring occasionally, to heat chicken and blend flavors
- Serve