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The sick person’s soup series continues. Though clearly, I’m not all that sick. If I were, I’d be on the couch watching TV all day like any normal person instead of in the kitchen making a ridiculous amount of soups. Speaking of soup, here’s a good reason to make this one: you put wine in the chicken broth. Wine tastes good, so it makes your Spinach and Rice Soup taste good too. Bogle’s Sauvignon Blanc is a good not-expensive-but-stlll-nice-tasting dry white perfect for cooking (and sipping while you cook.) And here’s a solid endorsement for this soup: I have returned home from a long day and decided to make this dish last minute, and it was created in a completely reasonable amount of time with ingredients I usually have in the house (if you leave out the chick peas.)

spinachricpic.jpg

Adjustments: No to chick peas! Actually, feel free to say yes to chick peas, but they turn this from a quick meal into an over two-hour long endeavor. So join me in my fight against chick peas! And vegetarians—you guys should use vegetable broth instead of chicken broth. (Sorry for the washed-out photo!)

Assessment: I’ve made this soup countless times, so clearly I like it. Good flavor. Suitable for a sick or well person.