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Ingredients55 m servings 101
Original recipe yields 10 servings (10 cups)
- Heat canola oil in a large pot over medium-low heat. Add onion; cook and stir until softened, 5 to 8 minutes. Stir in spinach, mushrooms, and celery; cook until heated through, about 5 minutes. Season with oregano, salt, and pepper.
- Pour chicken broth and water into the pot. Stir in rice and lemon zest. Bring soup to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.
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- Cook's Notes:
- Substitute peanut or olive oil for the canola if desired.
- Use vegetable broth for a vegan soup.
Per Serving: 101 calories; 4.8 12.1 3.3 2 492 Full nutrition
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