Chicken, Spinach, and White Bean Stew

• 4 cups chicken stock
• 2 cups chicken, cooked
• 15 oz can white beans, drained
• 4 cups baby spinach leaves
• Pesto

Directions:

1. Heat stock in pan until steaming.
2. Add chicken, beans, and spinach; cook until spinach is wilted, about 2 minutes.
3. Serve in bowls and top with dollop of pesto.

(There is nothing identifying in this recipe per se, but it references “Easy Chicken Stock”.)