Chicken Potato & Spinach Soup

Kristin Fornander (Lincoln Friend)


8 cups water
6 t chicken instant bouillon granules
3 lbs red potatoes
1/2 lb frozen spinach (more or less depending on your family’s preference)
2 cooked and shredded chicken breasts
1/2 cup parmesan cheese
salt, pepper, onion powder to taste


  1. Prepare chicken broth
  2. Boil potatoes in the chicken broth
  3. When potatoes are cooked, slightly smash them in the broth so that they are various sized chunks
  4. Add the remaining ingredients and simmer until ready to eat

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