Simple Chicken Florentine Soup

Name: Simple Chicken Florentine Soup
Total time: 75
Yield: 6
Ingredients: 2 tablespoons olive oil; 1 skinless, boneless chicken breast; ½ onion, finely chopped; 2 tablespoons minced garlic; 1 (.18 ounce) packet sazon seasoning (such as Goya®); 2 teaspoons dried parsley; ½ teaspoon celery seeds; 1 pinch salt; 1 bay leaf; 1 cup quartered grape tomatoes; 1 (32 ounce) package fat-free chicken broth; 1 (15 ounce) can cannellini beans, drained; 1 (15 ounce) can chickpeas, drained; ½ cup parboiled brown rice; 3 peppercorns; 2 cups chopped spinach

Recipe by Tricia Vaccaro-Coburn from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

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2 tablespoons olive oil
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1 skinless, boneless chicken breast
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½ onion, finely chopped
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2 tablespoons minced garlic
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1 (.18 ounce) packet sazon seasoning (such as Goya®)
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2 teaspoons dried parsley
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½ teaspoon celery seeds
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1 pinch salt

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1 bay leaf
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1 cup quartered grape tomatoes
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1 (32 ounce) package fat-free chicken broth
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1 (15 ounce) can cannellini beans, drained
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1 (15 ounce) can chickpeas, drained
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½ cup parboiled brown rice
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3 peppercorns
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2 cups chopped spinach

Instructions

Heat olive oil in a large pot over medium heat. Cook whole chicken breast until browned, about 4 minutes per side. Transfer to a plate. Reduce heat to low; add onion, garlic, sazon seasoning, parsley, celery seeds, salt, and bay leaf. Cook and stir until onion is soft and fragrant, 5 to 8 minutes.
Stir grape tomatoes into the pot; cook until softened, about 2 minutes. Pour in chicken broth. Increase heat to high. Return chicken breast to the pot; add cannellini beans, chickpeas, brown rice, and peppercorns. Bring to a boil; cook for 5 minutes. Reduce heat to low, cover, and simmer until flavors combine, about 30 minutes.
Remove pot from heat; stir in spinach until wilted. Transfer chicken to a plate; shred using 2 forks. Stir shredded chicken back into the soup.