Chicken, Brown Rice and Spinach Vegetable Soup

from Picky Palate

2 Tablespoons extra virgin olive oil
½ white onion, finely chopped
1 anaheim pepper, finely chopped
4 medium carrots, diced
2 Cups thinly sliced fresh baby spinach leaves
3 cloves fresh garlic, minced
3 14 oz cans chicken broth
2 large boneless chicken breasts, cooked and shredded
2 Cups cooked brown rice
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon garlic salt
¼ teaspoon Cajun seasoning (I used Emerils)

1. Place olive oil into a large dutch oven or pot over medium heat. Saute the onion, pepper, carrots and spinach leaves for 8-10 minutes, stirring frequently. Stir in garlic; stir for 1 minute. Stir in chicken broth, chicken, rice, salt, pepper, garlic salt and Cajun seasoning. Reduce heat to low and simmer for 15-30 minutes. Taste and season with additional salt if needed.