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Chicken Soup with Rainbow Chard

Gerry Speirs
  • 50 minutes
  • Serves

INGREDIENTS

5 cups

chicken stock

5 cups

water

1 1/2 cups

sliced leeks

2 1/2 cups

cooked rotisserie chicken

3 cups

prepared Cut 'N Clean Greens Organic Rainbow Chard

3 tbsp

soy sauce

2 tsp

Worcestershire sauce

2 tsp

salt (more to taste)

Black pepper