• 1# Spring Blend
• 2.5 oz. Savory Seasoning
• 7 1/2 Tbsp. butter
• 1 1/4 cup chopped shallots
• 1/2 cup diced garlic
• 2 1/2 cups chopped carrots
• 1 1/4 cups chopped celery
• 5 quarts chicken stock
• 2 to 3 tsp. rosemary
• 2 to 3 tsp. thyme
• 2 to 3 Tbsp. Lemon Pepper
• 4 cups of chicken, cooked and cut into 1 inch pieces
• 2 packages of chopped frozen spinach, thawed
• Mint leaves or parsley for garnish (optional)

Melt one tablespoon of butter in skillet, sauté garlic and shallots for 1 minute. Set aside. Melt remaining butter and sauté carrots and celery for 2 minutes. In stock pot add sautéed ingredients, chicken stock, and Spring Blend with Savory Seasoning . Bring to a boil, reduce heat and cook gently until rice is done and carrots are tender. Add remaining ingredients and heat thoroughly. Garnish with mint leaves or parsley and serve.

Serves 15
Serve with croutons or shredded Parmesan cheese
For a tangy flavor add 1/2 to 3/4 cup of lemon juice before serving