INGREDIENTS

• 2 tbsps olive oil
• 3 medium Carrots – sliced
• 1 Baby Bok Choy – rinsed, drained, and chopped.
• 2 cups Fresh Spinach
• 1 lb. Chicken Tenders – cut into bite sized pieces
• 4 Cups Chicken Broth + 1/2 Cup Water
• 1 Chicken Bouillon Cube
• 1/2 tsp Poultry Seasoning
• 1 tsp Kinder’s “The Blend” Seasoning

DIRECTIONS

• Heat the oil in a soup pot or large saucepan over medium-high heat.
• Add Chicken and spices and cook thoroughly.
• Add Broth, Water, and Bouillon Cube and bring to a boil.
• Add carrots, reduce the heat to medium and cook for 10 minutes or until the carrots begin to soften.
• Add Bok Choy and allow to simmer for 15 minutes.
• Add Spinach and allow to simmer for 5 Minutes.
• Serve immediately.

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