2 pounds boneless, skinless chicken breasts, cut into 3/4-inch dice
1 tablespoon olive oil
1 1/2 cups diced carrots
1 1/2 cups diced celery
1 tablespoon minced garlic
1 teaspoon dried basil
1/2 teaspoon oregano
1/4 tablespoon crushed red pepper
2 quarts chicken stock or canned, low-sodium chicken broth
1 1/2 cup cooked brown rice One 5-ounce bag prewashed spinach
Directions:
Place the chicken in a medium bowl, season with red pepper, and set aside.
Heat the olive oil in a 6-quart (or larger) soup pot over medium-high heat. Add the carrots and celery and cook, stirring occasionally for about 5 minutes.
Add the garlic, oregano and basil and continue to cook for one minute. Add the chicken and cook for four minutes. Add the broth and the rice, cover the pot, and bring to a boil over high heat. Remove the cover and reduce the heat to a simmer for about 12 minutes.
Stir in the spinach, and serve immediately.