Ingredients
- 2 cups gluten-free, dairy-free, soy-free chicken broth
- ½ cup cooked shredded chicken
- ½ cup cooked white rice
- 1 carrot, thinly sliced
- 1 handful baby spinach
- Salt to taste
Steps
- Bring the broth and carrot to a simmer and cook until the carrot is tender.
- Add the chicken, rice, and spinach.
- Heat the soup to 165°F / 74°C, then season to taste.
Check ingredient labels for allergens. Nutrition depends on your products and portions.
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