What to do with all that leftover chicken

I mentioned this in another post, but as I'm sitting here eating some leftovers, I've decided it's worthy of it's own post.  The sausage flavor is delicious!

Sausage and Chicken Soup!

Ingredients (approximate amounts, I don't measure):

• 2 large cloves of garlic, minced
• 1 tbsp olive oil (i use extra virgin)
• 4 links of italian sausage, casings removed
• 1/2 medium fennel bulb, chopped (1.5 - 2 cups?)
• 2 cups chopped carrots
• 3-4 cups of cooked rice (it can probably be done with uncooked and extra water - but we had leftovers)
• several cups of spinach, rinsed and chopped or baby (it melts and disappears)
• salt and pepper
• 1-2 cups leftover cooked chicken, chopped (i used about 1 cup dark meat)
• 4-6 cups of chicken stock (i used homemade)
• 2-4 cups of water

Directions:

1. Heat the oil and saute the garlic and sausage, making sure to mush up the garlic into pieces as it cooks
2. Add the fennel, carrots, salt and pepper, and stir occasionally until beginning to soften
3. Add the chicken and the broth and enough water to cover, plus a couple of inches (depending on pot size) to account for the rice to be added later, and bring to a boil
4. Reduce to a simmer, add the rice and spinach and cook until the spinach has thoroughly melted and the carrots are cooked to your liking.  It will look like an insufficient amount of rice at first, but the longer it sits, the more water it will absorb until it balloons up and you have porridge instead of soup (don't worry, it will still taste good!)
5. Enjoy!