INGREDIENTS

• 2 tbsps olive oil
• 4 medium Carrots – sliced
• 4 cups Spinach (tightly packed) – rinsed, drained, and chopped.
• 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 over medium-high heat.
• Add Chicken and spices — 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 Spinach and allow to simmer for 15 – 20 minutes.
• Serve immediately.

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