Wednesday, February 25, 2015

Chicken Vegetable Soup

Chicken Vegetable Soup

Ingredients:
1/2 whole chicken (roughly 6 pounds...I used a Wegmans fresh roaster chicken...cut in half and you can freeze the other half for more soup later on)
3 cups carrots chopped
3 cups celery chopped
3 tomatoes off the vine chopped
6 cups spinach
1 tbsp pink himalayan salt

Put chicken in stock pot and fill pot 2/3 with water (being sure chicken is completely covered). Bring to a boil, then put on low heat. Add remaining ingredients and simmer on low for 2-3 hours (the longer the better). After at least 2 hours, remove chicken from broth and remove meat from bones. Put meat back in the soup and add spinach for last 30 minutes of cooking.

Makes 6-8 servings

3 comments:

  1. The absolute best - for everyone on the challenge or not!

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  3. Hello! I see some baby bok choy in there! are those okay for the challenge?

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