Ingredients
4 cups chicken broth
3 cloves garlic, thinly sliced
1 one-inch piece fresh ginger, peeled and cut into matchsticks
1 pound boneless, skinless chicken breasts
1/3 cup long-grain white rice
3 ounces baby spinach (3 cups)
Salt and pepper
Preparation
In a medium pot, bring broth, 2 cups water, garlic, and ginger to a simmer over medium. Add chicken and rice and simmer until chicken is cooked through, about 10 minutes. With tongs, transfer chicken to a plate. Cover pot and simmer until rice is tender, 10 minutes. Remove from heat.
Shred chicken and return to pot. Stir in spinach and season with salt and pepper.
