Categories: Chicken, Main Dish, Soup

Ingredients

• 2 teaspoons olive oil
• 1/2 lb boneless skinless white meat chicken , cut into 1-inch pieces
• salt
• fresh ground black pepper
• 1 medium onion , finely chopped
• 1/2 cup arborio rice
• 5 cups defatted chicken broth
• 1/2 lb spinach leaves , roughly chopped (about 5 cups)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg

Directions

1. Heat oil in a heavy 4-quart saucepan over med-high heat.

2. Add in chicken, season with salt and pepper; cook, stirring, until the chicken pieces have turned white and are just beginning to brown, about 5 minutes; remove the chicken and set aside.

3. Add in the onion to the saucepan and cook, stirring, over med-high heat until it begins to soften, 2-3 minutes.

4. Return the chicken to the saucepan; add in the rice and broth, and bring to a boil.

5. Decrease heat to med-low, partially cover the saucepan, and simmer until the rice is tender, about 20 minutes.

6. Stir in the spinach and continue cooking 5 minutes more.

7. Add in the cumin and nutmeg; stir to combine.

8. Season with salt and pepper to taste and serve.

9. As this soup stands and cools, it thickens; add some broth or water (1/2 cup at a time) before reheating.

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