3 tbsp. butter
1/2 c. chopped scallions
6 c. chicken broth
2 potatoes, thinly sliced
3 carrots, thinly sliced
1/4 c. raw rice
1 1/2 tsp. salt
10 stalks asparagus, cut into pieces
10 oz. chopped spinach
1 c. heavy cream

Saute scallions in butter. Add broth, potatoes, carrots, and rice. Bring to a boil; cover and simmer 15 minutes. Add spinach and asparagus. Boil; cover and simmer 12 minutes. Add cream; simmer 3 to 4 minutes. Colorful and delicious!

You may want to boil a chicken, use the broth, and add some diced chicken.