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Flu-Fighter Chicken and Rice Stew
Run Fast Eat Slow
Servings: 5
  • 1 tbsp extra-virgin olive oil
  • 5 carrots, sliced
  • 1 yellow onion, chopped
  • 1 tsp fine sea salt
  • 8 cloves garlic, minced
  • 2 tbsp finely chopped fresh ginger
  • ¼ to ½ tsp red pepper flakes
  • 6 cups low-sodium chicken broth
  • 1 pound boneless, skinless, chicken breasts and thighs
  • 1 cup short-grain brown rice
  • 3 cups packed fresh spinach
  • 1 cup chopped fresh parsley leaves
  • 1 tbsp fresh lemon juice
  • parmesan cheese (optional)
  1. Heat oil in large heavy-bottomed pot over medium-high heat. Add carrots, onion, and salt and cook, stirring occasionally, until soft but not brown, about 5 minutes. Add garlic, ginger, and pepper flakes and cook, stirring continuously, for 1 minute.
  2. Add broth, chicken, and rice, and bring to boil. Reduce heat to low and simmer, covered, until chicken is cooked through and the rice is tender, 30 minutes. Remove the chicken from the pot, place on cutting board, and use two forks to shred it.
  3. Return chicken to pot and stir in spinach, parsley, and lemon juice. If too thick, thin with a little additional broth or water. Taste and season with salt and pepper flakes if needed. Ladle into soup bowls and top with freshly grated parmesan.
  4. To make in slow cooker, simply combine the oil, carrots, onion, salt, garlic, ginger, pepper flakes, broth, chicken, and rice. Cook on high for 4 hours or low for 6-8 hours. Just before serving, add spinach, parsley, and lemon juice and more broth if too thick.