Chicken & Vegetable w/ Rice Soup

A perfect "pick me up" when you're feeling under the weather!

1 cup yellow onion, finely chopped
2 Tbs. olive oil
1 cup fresh carrots, peeled and chopped
1 cup fresh celery stalks, chopped
7 cups chicken broth
3/4 cup uncooked brown rice
4 cups (6 oz.) firmly packed fresh spinach leaves, stems removed and chopped bite-size
1 cup fresh parsley, stems removed and finely chopped OR 1 tsp. dried parsley
3 springs fresh dill, stems removed and chopped OR 1/2 tsp. dried dill
3/4 Lb. (12 oz.) uncooked boneless, skinless chicken breasts, diced bite-sized
1/2 tsp. sea salt
Several dashes ground black pepper

In a large pot, heat the oil over medium-high heat. Saute the onions until slightly tender. Add carrots and celery, cook about 6-8 minutes, or until soft.

Add the broth and rice to the pot (and if using DRIED parsley and dill then add those now. Bring to a boil, then reduce heat to low and simmer covered for 45 minutes, or until rice is cooked.

Once rice has cooked, add raw chicken, salt, and pepper to pot. Cook, covered, for an additional 15 minutes over medium-low heat, or until chicken is no longer pink. Make sure liquid is at a light boil (simmer) to ensure chicken is cooking.

Stir in the spinach, (and if using FRESH parsley, and dill add those now). Cook until the spinach is wilted. Add additional salt and pepper to taste.