4 x chicken thighs, chopped
1 x brown onion, diced
1/4 celery, diced
2 x carrot, diced
2 x bay leaves
Salt & pepper to taste
4 cups chicken stock/broth,
2 large handfuls shredded spinach/chard/silverbeet
Heat olive oil in a heavy-bottom pan, cook chicken until almost done. Remove chicken from pan and sautee onion, celery and carrots.
Once cooked place chicken, stock and bay to the pot. Bring to a boil and allow to cook for a while to let the chicken break down a bit.
Add salt and pepper. Place greens in and allow to just cook - it will only take a minute or two.
Serve as is or top with fresh, chopped herbs (I used dill, parsley and green/Spring onions.
Enjoy - N x