Chicken Soup

I know we are coming to the end of winter and soup season is almost over, but here is one of my favorite chicken soups. It's a soup that will keep you full and not require you to eat the entire pot!
This will take about 20-30 minutes to prepare and cook, fast and easy.

Ingredients for 4 people:                                       

Leeks between 3 and 4. Mostly depends on the size
2 chicken breast, diced
7 cups of water
7 chicken bouillon cubes - I often take half in vegetable cubes
250g of spinach - I use frozen, but fresh is just as good of course. I didn't note the American weight down before I threw away the bag
Salt + Peber
Rice 0.5 cup. if you want it more filling you just add more rice, but then you have to consider the amount of water too.
Garlic 1-2 cloves
                                                                                   Parmesan cheese

This recipe is so easy, and if you want to double it, that is easy too. And does not make any complications

You chop leeks and chicken, put it in a pot with rice, bouillon cubes, garlic and water. Bring it to a boil and
let it simmer for 15 minutes, just make sure chicken and rice are cooked.

Then you add the spinach and let the soup cook for 5 minutes more. If you use frozen spinach you don't have to defrost it. I take the bag out of the freezer when I start the meal, and that is good enough.






End result. May not look tasty, but I promise you it is.

Serve and sprinkle it with Parmesan cheese and you have a delicious filling chicken soup.