This soup is packed with flavor. It is a very good soup for anyone who is recuperating from a sickness or just as healthy soup. As anyone who has used one of my posted recipes knows, you should always wash and peel as appropriate. I hate to re-state the blindingly obvious. 😉

• 2 tablespoon Extra Virgin Olive Oil (EVOO)
• 3 large Carrots, shredded
• 1 large sweet Onion, diced
• 2 ribs Celery, sliced
• 8 ozs Mushrooms of your choice, chopped, white button, baby portabella or others
• 2 Chicken Breasts, cut into 1/2″ cubes (If you want, you can use the skin as flavor in the soup)
• 2 cups Water
• 1 quart Chicken Broth, homemade or low sodium
• 16 ozs fresh Spinach or 10 ozs frozen and drained
• 1 tablespoon dried Parsley
• 1 1/2 cups cooked Brown Rice
• Sea Salt and Black or Red Pepper to taste

Preheat oven to 400F.

In a nonstick cookie pan, place the carrot, celery and mushrooms. Season to taste with sea salt and black or red pepper. Roast in oven for 15 minutes. In a medium stockpot, heat the EVOO over medium high heat. Add onions and saute for 4 minutes.

Remove the vegetables from the oven and place in stockpot. Saute for about 4 minutes. Add chicken cubes and saute until browned about 5 minutes. Add broth and water. Ad the chicken skin if you are using it to flavor the soup. Bring to a boil then reduce to simmer cook about 5 minutes. Add spinach, parsley and rice. Simmer for 15 minutes. Remove chicken skin. Season to taste with salt and pepper. Serve with crusty bread.