- 3 tablespoons canola oil
- 1 cup diced sweet onion
- 1 (16 ounce) bag fresh spinach, chopped
- 1 (8 ounce) package mushrooms, diced
- 2 stalks celery, including leaves, thinly sliced
- 1 pinch dried oregano, or to taste
- salt and ground black pepper to taste
- 1 (32 ounce) container chicken broth
- 1 quart water
- 1/2 cup uncooked white rice
- 1 small lemon, zested
- Heat canola oil in a large pot over medium-low heat. Add onion; cook and stir until softened, 5 to 8 minutes. Stir in spinach, mushrooms, and celery; cook until heated through, about 5 minutes. Season with oregano, salt, and pepper.
- Pour chicken broth and water into the pot. Stir in rice and lemon zest. Bring soup to a boil. Reduce heat and simmer, covered, until rice is tender, about 20 minutes.