Chicken Vegetable Soup
Ingredients
2 split chicken breasts1 teaspoons poultry seasoning
3 teaspoons salt
2 teaspoons pepper
1 small onion, chopped
1 cup carrots, sliced
1 cup celery, sliced
1 cup cut green beans
15 1/2 ounces cannelini beans, drained and rinsed6 ounces baby spinach
Directions
Roast chicken at 350 for 45 minutes, or until internal temperature is 140. Let cool. Remove chicken from bones and set aside. Place bones and skin in a 5 quart pan. Add 3 1/2 quarts of water, poultry seasoning, salt and pepper to pan. Bring to a boil. Reduce heat to medium and simmer for 2 hours. Remove bones and skin from broth.
Add onions carrots and celery to broth. Cook for 20 minutes.
Add green beans and cannelini beans to broth. Cook for 10 minutes.
Cut chicken into bite size pieces. Add chicken to broth. Add spinach to broth. Stir until spinach is wilted.