Chicken Vegetable Soup

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It’s getting colder outside, so let’s get warmer inside by making a large pot of soup! T.W.O. loves to cook soup during the chilly, winter nights- especially this Chicken Vegetable soup we grew up eating. We felt a little nostalgic and decided to cook it up one rainy night. It’s simple, tasty and makes for great leftovers! Give your tummy a little warmth and give this recipe a try! You won’t be disappointed.

Ingredients

-1 whole chicken, uncooked
-1 can of stewed tomatoes
-5 to 6 carrots, peeled
-2 to 3 cups spinach, chopped
-2 potatoes, cubed
-Lawry’s seasoning
-Italian seasoning
-Salt & Pepper

 First, wash and clean the chicken. Butterfly the chicken by cutting down the along the backbone of the chicken. Place chicken into a large pot and season chicken with some Lawry’s season, Italian seasoning, salt and pepper. Fill pot with enough water just to cover the chicken and bring to a boil.

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Once the water is boiling, turn down to a medium-low heat. Chicken should cook for about 1-1.5 hours or until the chicken meat pulls away from the bone.

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While the chicken is cooking, begin chopping the carrots, spinach, and potatoes. You also might want to cut up the tomatoes into smaller pieces if they are too large.

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Once the chicken is cooked, take the chicken out of the pot and allow it to cool. Strain your broth by running it through a sieve or colander.

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Next, cut up the chicken into chunks. Bring the broth to a boil and throw in the vegetables, potatoes and chicken. Once to a boil, reduce to a medium-low heat. Allow the soup to simmer for about 20-40 minutes.

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Time to serve!

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