Chicken And Rice In Green Vegetable Broth - cooking recipe

Ingredients

2 chicken legs
3 c. chicken broth
2 c. water
1/2 c. raw rice
1 tsp. thyme
1/2 tsp. pepper
2 c. cabbage
2 c. spinach leaves

Preparation

Remove and discard skin from chicken.
In a large sauce pan, combine chicken broth, water, rice, thyme and pepper.
Add chicken, cover and bring to a boil over high heat.
Reduce heat to low and simmer, covered, for 15 minutes.
Shred cabbage and spinach.
Remove chicken to a cutting board.
Remove meat from bones and cut into bite size pieces.
Return chicken to broth, add cabbage and spinach, bring to a boil over medium heat.
Boil broth just until cabbage and chicken are wilted and heated through, 1 minute.