• Ingredients:

    • 1 bouillon cube (chicken or vegetable)
    • Left-over Free-Range Chicken, boned and shredded
    • Grated cheese
    • 1/2 cup water

    Pour 1/2 cup warm water over bullion cube and stir to dissolve. Add shredded chicken to water mixture just enough to form soupy consistency. Sprinkle with grated cheese.

    Yields 1 cup.

    Recipe courtesy of CDKitchen.com.