2 cans low sodium chicken broth
1 c. chopped purple onion
2 c. water
3 oz. tomato paste
1 1/2 tbsp. dried basil
1 3/4 c. cooked brown rice (or use whatever rice you have leftover)
1 small jar marinated artichokes, roughly chopped
2 chicken breasts, cooked and chopped small
2 c. spinach leaves, chopped
In a large pot, combine broth, onion, water, tomato paste and basil. Whisk to combine tomato paste into the broth. Bring to a low boil. Add remaining ingredients; stir occasionally until spinach is wilted and soup is heated through.
Season to taste with salt and pepper. Enjoy!