Hearty Chicken Vegetable Soup

Ingredients

• 1 whole chicken organic, free range
• 1 bunch of kale
• 2 collard greens bundles
• 1 onion
• 4 garlic cloves
• 1 black garlic clove
• 3 large carrots
• 2 zucchinis
• 2 tbsp pepper corn
• Celtic Salt
• 1 large handful fresh thyme
• 1 large handful fresh oregano
• 1 large handful fresh basil
• 1/3 cup kombu flakes
• 2 medium dried red peppers diced
• 2 tbsp mustard seed
• 1/8 tsp cayenne add more if you would prefer it spicy
• 1/8 tsp chili powder add more if you would prefer it spicy
• 1 tbsp sumac
• 2 star anise pods
• 3 tbsp olive oil
• Natural spring water amount depends on amount of chicken

Instructions

1. Put the whole chicken into a large soup pot.
2. Add all spices and seasonings to the soup pot.
3. Cover with natural spring water until the chicken is submerged and the water is at least two inches above the top of the chicken.
4. Bring your chicken to a boil and then simmer it for at least 1.5 hours.
5. After 1.5 hours, pull out chicken and set aside to cool slightly.
6. Continue to simmer the broth for another 30 minutes.
7. After the chicken has cooled slightly, begin to shred using two forks to pull the chicken. Set aside.
8. Chop all vegetables into bite size pieces.
9. Heat 3 tbsp olive oil in a skillet and add onion. Cook until translucent.
10. Add the remaining vegetables and cook for two minutes.
11. Add the vegetables and the chicken back to the soup broth and serve warm.