Recipe #139.
                                                 Chicken, Rice and Spinach Soup

1 Pound Ground Chicken.
1/2 Onion; chopped.
2 Cloves of Garlic; chopped.
3 Cans of Reduced Fat and Sodium Chicken Broth.
3 cans of Water; or as much as you need to make the Crock-Pot about 3/4 full or so.
2-3 Reduced Sodium Chicken Bouillon Cubes.
1 Cup Instant Brown Rice.
1 Bag Frozen Chopped Spinach.
Olive Oil for browning.

Brown the Ground Chicken, Onion and Garlic in the Olive Oil.
Transfer to the Crock-Pot with a slotted spoon.
Add in all of the ingredients except the Spinach.
Cover and cook on Low for 8-10 hours or on High for 4-5 Hours.
Add in the Spinach during last 1-2 hours of cooking time.