Spinach, Rice & Chickpea Soup

This soup was created on a day I made a fresh batch of chicken bone broth. It was too good to freeze all of it, and I had very little on had to turn into soup and this recipe was born. We loved it! You could use vegetable broth, if you prefer to make this vegetarian.

8 cups (2 liters) chicken broth

1 garlic clove, minced

1/2 cup white rice

Optional: end of parmesan rind

2/3 cup frozen spinach

1 can chickpeas, drained

1 cup shredded chicken

salt & pepper to taste

Method

1. Simmer the chicken broth along with the rice, minced garlic and optional parmesan rind. Simmer approximately 15 minutes or until the rice is finished cooking.

2. Add the remaining ingredients: spinach, chickpeas and chicken to heat 3-5 minutes. Serve right away into big soup bowls.