4 c chicken stock
1 lb chicken thighs, cut into small pieces
1 bunch of green garlic, sliced thin
1 bunch of green onions sliced thin
1 bunch of asparagus, sliced thin
1 bag of baby spincach
In a large pot bring stock, garlic and green onions to a boil, add chicken and reduce heat to medium, cook for 15 minutes. Add asparagus and spinach, cook until asparagus is bright green and spinach is wilted. Season with salt and pepper.
Serves 4 – 6.