Chicken and Rice Stew

Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion and salt and cook, stirring occasionally until soft but not brown, about 5 minutes. Add the garlic and ginger and cook stirring continuously for 1 minute.

Add the broth, chicken and rice and bring to a boil. Reduce the heat to low and simmer, covered until the chicken is cooked through and the rice is tender, 30 minutes. Remove the chicken from the pot, place on a cutting-board and shred it.

Return the shredded chicken to the pot and stir in the spinach, parsley and lemon juice. Taste and season with additional salt and pepper.

Ladle into soup bowls and top with freshly grated Reggiano Parmesan.