Chicken soup with spinach

1 lb boneless, skinless chicken breast
4 cubes chicken bullion
8 cups water
1 onion
carrots
mushrooms
1 package frozen spinach

1. Measure water into a large pot, and add chicken and chicken bouillon. Boil until chicken is fully cooked.
2. Remove chicken from the broth. Chop into small pieces, and return meat to the pot.
3. Add veggies and cook until tender.

Note: Blending the soup with a hand blender or in a food processor makes the soup thick and brings out a lot of flavors. You could probably add any vegetables you like. The spinach made it really hearty and filling. I also added some feta cheese to the blended soup. It was yummy!