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In a Dutch oven, heat oil over medium-high heat; reduce heat to medium. Add chicken; cook for 12 to 15 minutes or until no longer pink (170°F), turning once halfway through cooking. Transfer chicken to a plate and let cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
Meanwhile, add onions, mushrooms, carrot and garlic to the Dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, water, 1/2 teaspoon pepper and nutmeg. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.
In a small bowl, stir together 1 can evaporated milk and flour; stir into mixture in Dutch oven. Stir in remaining can of milk. Cook and stir until bubbly.
Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. To serve, ladle soup into bowls. If desired, sprinkle with additional pepper.