Cream Of Chicken And Rice Florentine

• 2 tablespoons olive oil
• 1 lb boneless skinless chicken breast half
• 3 medium onions, finely chopped (1 1/2 cups)
• 1 (8 ounce) package fresh mushrooms, sliced
• 1 medium carrot, shredded (1/2 cup)
• 1 tablespoon minced garlic
• 1/3 cup uncooked long grain rice
• 1 (14 1/2 ounce) can reduced-sodium chicken broth
• 1 cup water
• 1/2 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 (12 ounce) cans fat-free evaporated milk
• 2 tablespoons flour
• 4 cups fresh spinach, packed
• 2 teaspoons lemon peel, finely shredded
• 2 tablespoons fresh lemon juice
• black pepper

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

olive oil, chicken, onions, fresh mushrooms, carrot, garlic, long grain rice, chicken broth, water, black pepper, ground nutmeg, milk, flour, fresh spinach, lemon peel, lemon juice, black pepper

Taken from www.food.com/recipe/cream-of-chicken-and-rice-florentine-482583 (may not work)