Creamy Chicken and Rice Soup

This is a good fall soup, very hearty and has an earthy tone to it. I couldn't find creamed spinach in the freezer section at my grocery store so I just used frozen spinach and added a couple of tablespoons of heavy whipping cream.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 pound skinless boneless chicken breasts
• salt and pepper
• 3 carrots, sliced crosswise
• 1/2 cup long-grain rice
• One 16-ounce package frozen black-eyed peas, thawed
• One 32-ounce container (4 cups) chicken broth
• One 9-ounce package frozen creamed spinach, thawed
• baguette to serve with soup

1. In a large pot, heat the olive oil over medium-high heat. Season the chicken with salt and pepper. Add to the pot and cook, stirring, until golden, 6-8 minutes; transfer to a plate. Add the carrots, rice and beans. Cook, scraping up any browned bits, for 1 minute, then stir in chicken broth and 2 cups water. Bring to a simmer over high heat, then lower heat and simmer until the rice and beans are tender, about 20 minutes.
2. Meanwhile, shred the chicken. Add to the soup along with the creamed spinach and cook for 5 minutes; season with salt and pepper. Serve with the baguette.