4 to 6 cups Chicken Stock
2 cups Cooked Chicken, chopped into 1/2 to 1-inch pieces
2 cups Cooked vegetables roasted or boiled carrots,
sautéed Fresh Spinach
Chopped Fresh Parsley or Sage
1 1/2 cups Cooked White Rice, Small Pasta, or Brown Rice
Kosher or Sea Salt, to taste
Freshly Ground Pepper, to taste
Preparation:
1. Bring stock to a boil.
2. Add carrots, celery, onion, and spinach.
3. Reduce heat to low.
4. Add herbs, chicken and pre-cooked rice or pasta.
