3 – 4 chicken leg quarters (or 3 thighs and 3 drumsticks)

6 cups water

1 medium onion, chopped

2 large potatoes, peeled and cut in two inch cubes

2 cups small pasta

1 ten ounce bag fresh spinach (tear or chop leaves)

1 teaspoon dried tarragon

1 teaspoon Spike or Mrs. Grass Table Blend

salt and pepper, to taste

Simmer chicken thighs in water approximately 25 minutes or until cooked all the way through. Remove chicken and debone, shredding chicken. Discard bones and skin. Set chicken meat aside. Add onions and potatoes to cooking liquid and simmer for 10 minutes. Then add pasta and spinach and simmer 10 more minutes or until pasta is cooked. Add tarragon, Spike, salt and pepper.

Servings: approximately eight 12 ounce servings

Tips: This soup freezes well. Portion into containers and freeze for up to two months.

If you don’t have or don’t like tarragon, substitute parsley, rosemary, chives or basil.

Any small pasta like shells, orzo, alphabet or even broken spaghetti works well.

If you are using a pressure cooker, add all ingredients except spinach to pot. Bring to a boil, then simmer for 12 minutes. Let cool of it’s own accord. Remove, debone and shred chicken. Add chicken back to pot. Add spinach and simmer for 10 minutes.