Ingredients:
Chicken thighs (2 lbs)
water - more than enough to cover chicken
1 large onion
one half to a whole head of fresh garlic (peeled and all cloves cracked)
1 - 2 lbs of fresh spinach (cooks down) or 1 - 2 boxes of frozen leaf spinach
3 large carrots sliced
Bells poultry seasoning (or your favorite poultry seasoning - but I wouldn't make it without Bells)
Freshly grated Romano cheese (topping)
Barbara's Lite Rite Rounds or Ritz Crisps
1. Boil chicken thighs in water until tender, then remove to plate and let cool.
2. Add onions, garlic, carrots, and lots of Bell's seasoning to pot and cook covered until tender. (I sprinkle enough Bell's to cover the top of the water).
3. Remove chicken from bone (cut up if you like) and return to pot.
4. Add spinach (If you want the spinach to be bright green for your leftovers, you can add half now, then add half the next time you serve the soup.) and cook until desired tenderness.
5. Ladel soup into bowle, top with grated romano cheese and serve with crackers.