Cream Of Chicken And Rice Florentine - cooking recipe

Ingredients

2 tablespoons olive oil
1 lb boneless skinless chicken breast half
3 medium onions, finely chopped (1 1/2 cups)
1 (8 ounce) package fresh mushrooms, sliced
1 medium carrot, shredded (1/2 cup)
1 tablespoon minced garlic
1/3 cup uncooked long grain rice
1 (14 1/2 ounce) can reduced-sodium chicken broth
1 cup water
1/2 teaspoon black pepper
1/4 teaspoon ground nutmeg
2 (12 ounce) cans fat-free evaporated milk
2 tablespoons flour
4 cups fresh spinach, packed
2 teaspoons lemon peel, finely shredded
2 tablespoons fresh lemon juice
black pepper

Preparation

In a dutch oven, heat oil over medium-high heat, reduce heat to medium. Add chicken; cook for 12-15 minutes or until no longer pink turning once halfway through cooking. Transfer chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.
Meanwhile, add onions, mushrooms, carrot and garlic to dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook 1 minute more. Add broth, water, 1/2 teaspoons pepper and the nutmeg. Bring to boiling; reduce heat and simmer, covered, for 15 minutes.
In a small bowl stir together one can of the evaporated milk and the flour; stir into mixture in dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.
Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. To serve, ladle soup into bowls and sprinkle with additional black pepper, if desired.