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1 quart chicken stock or low-sodium broth
3 carrots, chopped
2/3 cup sushi or other short-grain white rice
3/4 pound boneless skinless chicken thighs
2 cups (2 ounces) pre-washed baby spinach, chopped
1 tablespoon minced parsley
Salt and pepper
1. In a large pot, bring the chicken stock to a boil. Add the carrots and simmer for 5 minutes. Add the rice and simmer for 10 more minutes. Add the chicken thighs, cover and simmer gently for 5 minutes, then turn off the heat and leave covered until the thighs are cooked through (cut into the thickest part—no trace of pink should remain), about 10 more minutes.
2. Transfer the chicken to a board and cut into bite-size pieces. Stir the spinach and parsley into the soup and bring the soup back to a simmer. Add the chicken, season with salt and pepper to taste and serve hot.
Find more healthy and kid-friendly recipes on the Mom Appetit blog.