Chicken 'n Veggie Soup

Total Time: 3 hrs 30 mins Preparation Time: 30 mins Cook Time: 3 hrs

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large onions, chopped in 1/2-inch pieces
• 6 stalks celery, chopped in 1/2-inch pieces
• 2 tablespoons minced garlic cloves
• 2 lbs boneless skinless chicken breasts, 1/2 inch dice
• 6 (14 1/2 ounce) cans low sodium chicken broth (or 12 cups homemade)
• 1/2 lb carrot, chopped in 1/2-inch pieces
• 1/2 lb mushroom, sliced
• 1/2 small purple cabbage, shredded
• 2 small zucchini, diced
• 2 small yellow squash, diced
• 1 (28 ounce) can of petite diced tomatoes
• 1 cup frozen corn kernels
• 1 (10 ounce) package frozen chopped spinach
• 1 tablespoon dried italian seasoning
• 1 teaspoon poultry seasoning
• 1/2 cup picante sauce (this is not salsa )
• 1/2 teaspoon crushed red pepper flakes
• 1 teaspoon fresh ground black pepper
• 3 teaspoons salt
• 1 tablespoon soy sauce

Recipe

• 1 heat olive oil in large soup pot over medium high heat. (this makes about 6 quarts of soup)
• 2 saute onions, celery, garlic and chicken in olive oil until veggies are tender.
• 3 add in remaining vegetables and chicken broth, stir well to combine.
• 4 simmer for 30 minutes.
• 5 add remaining 7 ingedients and stir to combine.
• 6 simmer over low heat for 3 hours.