8 large Chicken Leg quarters or large Thighs-skinless, remove fat: 1 large can College Inn Chicken Broth –low salt: 1 Wyler Chicken Cube –low salt; 2 Wyler Beef Cubes – low salt; 4 cups Water; ½ large Onion-chopped; 1 TBSP Minced Garlic; 1 bag mini Carrots; 2 small boxes of frozen Spinach; non-stick Cooking Spray

1 cup uncooked Converted Rice: 2 cups Water

large Skillet; 6 qt. Soup Pot; med. Saucepan with lid

Wash chicken in clear water and remove all signs of skin and fat. Use non-stick Cooking Spray in a large skillet, place chicken in pan. Brown chicken pieces on both sides. Remove chicken from skillet and place on a plate. Wash all spoons, cuttings boards and utensils after cooking.

Put chopped onion and minced garlic in the skillet and saute´. When onions and garlic are cooked, remove from the heat.

While the chicken is cooking, put medium saucepan on to boil with 2 cups of water. Add 1 cup of rice to the water. Reduce heat to simmer and stir rice. Put a tight lid on the saucepan. Cook rice until soft, approximately 25 minutes. Stir rice occasionally so it does not stick.

Place chicken and onion/garlic mixture in the large 6 qt. soup pot. Cover chicken with the chicken broth, 3 cups of water. Add chicken and beef cubes to the water. Bring the pot to a boil. Reduce heat and simmer about 30 minutes, until chicken is tender. Add carrots and spinach to the pot and bring to a boil. Reduce heat and cook an additional 20 minutes until the carrots are soft.

When the carrots are tender and the rice is soft, combine the rice with the soup mixture. Bring the soup to a boil, and then remove the pot from the heat. Let soup stand for 5 minutes before you serve.

**If you prefer, the chicken can be served as an entrée, with the rice and vegetables on the side. The broth can be used as “gravy”.