Spring Citrus and Garlic Chicken Soup
2 tablespoons Lemon Agrumato Olive Oil
2 garlic cloves, peeled and minced
1 medium carrot, peeled and diced
1 celery stalk, diced
1/4 cup Garlic Infused White Balsamic
3 cups chicken broth
2 boneless skinless chicken breasts
2 cups fresh baby spinach
1 cup cooked rice
1 lemon, zested
1 scallion, chopped
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 to taste with Himalayan salt and pepe e aglio.
Portion the soup to bowls and top with lemon zest and chopped scallions.