Chicken Soup

I love chicken soup and this recipe is exceptional. You’ll get your daily dose of vegetables because I use more than what you’ll find in your typical chicken soup.
  • 2 medium carrots, diced
  • 3 celery stalks, diced
  • 1 large onion, diced
  • 2 cups broccoli, cut bite size
  • 1 cup cauliflower, cut bite size
  • 1 medium zucchini, cut bite size
  • 1 medium yellow squash, cut bite size
  • 5 medium yellow potatoes with skin, large dice
  • 4 cups raw regular leaf spinach, cleaned with ends cut
  • 2 cups fresh green beans, ends cut
  • 3 whole green onions, ends cut
  • 1 whole 5 lb roaster chicken (with skin) cut, (I cut my own and use the back and neck bone, and cut breasts in half) ask butcher to cut if need be
  • 6 cups hot water
  • 64 oz organic chicken broth, heated
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
In a large soup pot saute onion, carrots, and celery in olive oil over medium high heat until fragrant and translucent. Add chicken and cook on all sides where they are browned just a little. Add the hot water and green onions and bring to a boil. Chicken should be covered in water. Cover and simmer for 40 minutes. Add all vegetables, hot broth, and salt and pepper. Cook for another 15 minutes or until potatoes are cooked through. Add more salt to taste.