Cream Of Chicken And Rice Florentine

Total Time: 1 hr 5 mins Preparation Time: 25 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast half
• 3 medium onions, finely chopped (1 1/2 cups)
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 medium carrot, shredded (1/2 cup)
• 1 tablespoon minced garlic
• 1/3 cup uncooked long grain rice
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1 cup water
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 (12 ounce) cans fat-free evaporated milk
• 2 tablespoons flour
• 4 cups fresh spinach, packed
• 2 teaspoons lemon peel, finely shredded
• 2 tablespoons fresh lemon juice
• black pepper

Recipe

• 1 in a dutch oven, heat oil over medium-high heat, reduce heat to medium. add chicken; cook for 12-15 minutes or until no longer pink turning once halfway through cooking. transfer chicken to a plate to cool. when cool enough to handle, use two forks to pull chicken apart into coarse shreds.
• 2 meanwhile, add onions, mushrooms, carrot and garlic to dutch oven; cook for 5 minutes, stirring occasionally. stir in rice; cook 1 minute more. add broth, water, 1/2 teaspoons pepper and the nutmeg. bring to boiling; reduce heat and simmer, covered, for 15 minutes.
• 3 in a small bowl stir together one can of the evaporated milk and the flour; stir into mixture in dutch oven. stir in the remaining can of milk. cook and stir until bubbly.
• 4 stir in spinach and the shredded chicken. simmer for 5 minutes. stir in lemon peel and lemon juice. to serve, ladle soup into bowls and sprinkle with additional black pepper, if desired.