Ingredients

3 (32 oz) Cartons Reduced Sodium Chicken Stock (not broth)

6 Cloves Garlic, minced

1 Large Onion OR 2 Leeks, chopped

1 Large Fennel Bulb, chopped

10 Carrots, peeled & chopped

10 Celery, chopped

1 Large Zucchini, chopped

1 Rosemary Sprig

5 Bay Leaves

2 T. Crushed Red Pepper

1 T Salt

1 t Pepper

1 (3 in. square) Parmesan Cheese Rind

1 Rotisserie Chicken Breast, chopped

Rotisserie Chicken Juices from Container

2 Cups Water

1 (16 oz) Bag Fresh Baby Spinach

10 Fresh Basil Leaves, chopped

Preparation

  1. Add stock to LARGE pot on stove. Turn heat to high.
  2. Add onion/leeks, garlic, celery, carrots, fennel, & zucchini
  3. Add salt, pepper, red pepper, bay leaves, parmesan rind, rosemary. Bring to a boil.
  4. Turn heat to simmer. Add chicken.
  5. In rotisserie container, add water to juices and stir to mix juices and water. Add to pot.
  6. Simmer for 50 min, until veggies are tender.
  7. Add spinach and basil. Stir to mix.