• 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.