Baked Chicken Onion Soup

Ingredients:
3 – cups of pulled all white chicken pieces, shredded
1 – tbsp of butter
1 – large onion sliced thin
2 – celery stalks, chopped fine
1 – tsp of minced garlic
2 – tsp of chicken base
Salt and pepper to taste
1- cup of fresh chopped spinach
32 oz – chicken broth (use more if you like extra broth)Topping: whole spinach leafs, provolone and parmesan cheeses

Preparation:
Melt the butter in the bottom of a medium size stock pot over medium heat. Add the onion slices, garlic and celery. Cooking until the onions are clear. Add chicken broth, base, shredded chicken and spinach. Cover and simmer for 1 hour. Salt and pepper to taste. Ladle soup into oven proof crocks and top with spinach leafs and cheeses and place under a broiler on high until the cheese is melted. Remove and serve hot.

Servings 6-8