This is by far the simplest chicken soup imaginable and if you use good broth (and lots of onion!) the flavor is divine.

Chicken Soup with Spinach

1 medium onion
2 T olive oil
4 medium carrots
4 stalks celery
2 cloves garlic
6 cups soup stock
A roast chicken (much of the meat can be eaten off it already!)
1/2 c cooked rice
2 tsp dry thyme (or a few sprigs of fresh)
3 bay leaves
Salt and pepper
A couple bunches of spinach (or as much/little as you wish)

Dice the onion, and chop the carrot and celery (use the celery leaves as well) and garlic. Heat the olive oil in large pot and add the onion. Let brown. Add garlic, carrot, celery, thyme, bay leaves and broth.  Add all the chicken bits (EXCEPT the meat which you’ll set aside til the very end). Simmer for about 30 mins then remove any bones, skins and anything else you don’t want to eat.  Add the rice and let it cook a little longer. The spinach should be added only at the very end just before you’re going to eat it else it will go brown. Add back the meat you pulled off the carcass. 

See the main post for more details and tips on making the soup.

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