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