Cut chicken in 1/2 inch cubes. Heat soup pan or kettle with olive oil over medium heat. Add onions, carrots, celery and mushrooms and saute about 2 minutes. Move vegetables to one side of the pan, and add chicken, sauteing about 5 minutes until chicken is lightly golden brown. Add broth and bring to boil. Turn down and simmer about 20 minutes until chicken is cooked through and tender. Add spinach, parsley and rice and cook until rice is heated through. Season with lemon juice as desired.
Yield: 9 cups
Serving Size: 1 1/2 cups provides 0.5 oz grain, 1.5 oz meat/ meat alternate and 1/2 cup vegetable for a 3-5 year old at lunch/supper.
Credit: Twist and Sprout Cookbook