- 4 cups chicken stock
- 2 cups chicken, cooked
- 15 oz can white beans, drained
- 4 cups baby spinach leaves
- Heat stock in pan until steaming.
- Add chicken, beans, and spinach; cook until spinach is wilted, about 2 minutes.
- Serve in bowls and top with dollop of pesto.
(There is nothing identifying in this recipe per se, but it references “Easy Chicken Stock”.)