Chicken And Rice In Green Vegetable Broth

1. 1

   Remove and discard skin from chicken.

2. 2

   In a large sauce pan, combine chicken broth, water, rice, thyme and pepper.

3. 3

   Add chicken, cover and bring to a boil over high heat.

4. 4

   Reduce heat to low and simmer, covered, for 15 minutes.

5. 5

   Shred cabbage and spinach.

6. 6

   Remove chicken to a cutting board.

7. 7

   Remove meat from bones and cut into bite size pieces.

8. 8

   Return chicken to broth, add cabbage and spinach, bring to a boil over medium heat.

9. 9

   Boil broth just until cabbage and chicken are wilted and heated through, 1 minute.

* Per serving · 4 servings · Values may vary.

No additional tips available.