Instructions: Bring chicken stock, water, salt and pepper to a boil, add cream of wheat, reduce heat to low, cook for 3 minute. Wash spinach, chop coarsely, add to stock, return to boil and cook for 2 minutes. Stir in milk, serve immediately. Original recipe called for 1/3 cup heavy cream, but we liked it fine with the skim milk.

It thickens when left over, I just added more water, also dumped in some left over veggies and pasta and that was good as well!

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