Creamy Chicken and Rice Soup

2 TB extra virgin olive oil

1 lb boneless skinless chicken thighs

s/p

3 carrots, sliced crosswise

1/2 cup long grain rice, rinsed

16 oz pkg frozen black-eyed peas, thawed

32 oz (4 cups) chicken broth

9 oz pkg frozen creamed spinach, thawed

1. In large pot heat the olive oil over med-high heat. Season the chicken with s/p. Add to the pot and cook, stirring, until golden 6-8 minutes; transfer to a plate. Add carrots, rice and beans, scraping up any browned bits, for 1 minute, then stir in chicken broth and 2 cups water. Bring to a simmer until rice and beans are tender, about 20 minutes.

2. Meanwhile, shred the chicken. Add to the soup along with the creamed spinach and cook for 5 minutes; season with s/p. Serve with baguette, rolls, or bread.

Cut calories by using chicken breasts instead of thighs and plain frozen spinach instead of creamed.

Source: Everyday with Rachael Ray October 2009

What I did: I did use chicken breasts and I grilled them on the George Foreman instead of cooking them in the pan and then shredded them. So you can use whatever shredded chicken - however you like to do it, and just start out with the carrots and beans and rice in the pot. It seems like anytime I try to cook it in a pan like that it just gets burned on the outside and still raw in the middle, so for me this was simpler. Justin is not really a fan of soups, but he complimented me on this one. And it's pretty hearty, not too soup-y.