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
sautéed Fresh Spinach
c hopped Fresh Parsley or Sage
1-1/2 cups Cooked White Rice, Small Pasta, or Brown Rice
Coarse Salt, to taste
Fresh Ground Black 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.
5. Salt and pepper, to taste.
Soup Making Tip
Paper Towels
Use a spoon to capture large amounts of fat to capture excess fat floating on the surface of soups, after removing as much as you can from scraping, use unprinted paper towels to capture the rest.
Soup Making Tip
Bread Crumbs
Dried and ground bread crumbs are great for thickening soups. The bread crumbs seem to dissolve right into the soup.
