Chicken Soup

I've made lots of different versions of chicken soup over the years...but this one is my current favorite. Feeds 10-15...depending on the amount of broth used.

Ingredients:

• 1 whole chicken
• 6 zucchini, sliced
• 1 butternut squash, peeled, seeds removed, and diced
• 8 carrots, peeled and chopped
• 2 handfuls of spinach, chopped
• 8-10 cups of chicken broth (if you want more meaty, do less broth. If you want more soupy, do more.)
• 2 tbsp. salt

Directions: 

1. Place the chicken in a large stock pot. Cover it with water and boil for about 2 hours, until cooked through. Remove the chicken from the liquid and allow to cool. (Note: the liquid could then be used as a base for making chicken broth. If so, add chicken bones and simmer for at least 4 hours more.)
2. Chop the vegetables and place them in another stock pot. Add the chicken broth and salt. Bring to a boil, cover, reduce the heat and let simmer for 1 hour. 
3. Pick off the meat from the chicken carcass and add the meat to the vegetable soup. (If making the broth as well, add the bones to that pot.)
4. Let simmer, covered, for an additional 30 minutes to an hour. Taste and add more salt, if needed. Ladle into bowls and serve. 

You could also add a splash of red wine vinegar to the bowl before serving. It's not "needed", but adds a little different flavor if regular chicken soup just isn't your thing.