2 Tbsp. Lemon Olive Oil
2 garlic cloves, peeled and minced
1 medium carrot, peeled and diced
1 celery stalk, diced
1/4 c. Garlic White Balsamic
3 c. chicken broth
2 boneless skinless chicken breasts
2 c. fresh baby spinach
1 c. cooked rice
1 lemon, zested
1 scallion, chopped
1 tsp. Metro Chef Basil Ginger Chicken Rub
Salt Cellar Pink Himalayan Salt to taste
Heat oil in a medium saucepot over medium heat. Sauté garlic, carrots, and celery for 2-3 minutes or until tender.
Pour in the balsamic to deglaze and simmer for another minute or so, or until the vinegar has reduced by half.
Whisk in the broth and bring to a simmer. Add the chicken breasts and poach in the broth for 7-8 minutes or until cooked through. Remove from the pot and shred using a fork.
Return the chicken to the pot along with the spinach and rice. Once the spinach has wilted and the rice is reheated (about 2 minutes) season with Basil Ginger Chicken Rub and Pink Himalayan Salt to taste.
Portion the soup to bowls and top with lemon zest and chopped scallions.