Runoia’s Chicken Soup for the Soul


Serves 4



1 medium onion

2 stalks celery

2 medium carrots

¾ cup chopped green beans

¾ cup frozen spinach or kale

2 cups pulled chicken from a rotisserie chicken

¾ cup left over rice

1 qt. chicken broth

salt and pepper

pan spray or 2 T olive oil


Prep: 15 minutes

Chop onion, celery and carrots and sauté for 4-6 minutes in a large soup pot.

Add chicken broth and set to simmer for 15 minutes

Reduce heat to simmer and add green beans, spinach/kale, chicken and rice, a shake of salt and a grind of pepper.


Simmer for 10 minutes.

Serve or cool and package for when you need it.

Freezes well for that moment you arrive home and haven’t even thought about what’s for dinner tonight.

Serve with a baguette and small salad.


Best enjoyed when sung with “Out on the Blue Waves” or “Take me Back to Canoes and Paddles”!







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