Chicken Soup

Flu season?  Fight it with chicken soup.

1 3-4-lb roaster chicken, washed and dried

2 carrots, peeled and sliced

1 onion, diced

3 stalks celery, sliced

2 quarts water

1 tsp herbes de Provence

1 lb peeled and diced butternut squash (here I used Trader Joe’s crinkle cut squash)

1 can chick peas, rinsed and drained

2 zucchini, diced

Sauté the onion, carrot and celery in a very large pot in a dash olive oil.  Cook for about 10 minutes until veggies begin to soften and brown up a bit.  Add herbs and cook another 2-3 minutes.

Place chicken on top of veggies and add water just enough to cover.  Bring to a gentle boil, and then turn down to a simmer.

Cook chicken covered, for about 45-60 minutes, until chicken is cooked through.  Place a colander in a very large bowl.  Carefully transfer soup and chicken to colander and then remove chicken to a platter.  Allow meat to cool enough to handle.  Remove meat from skin and bones and shred.

Inspect veggie mix and remove any bones that might have remained behind.

Return veggies to pot and pour in broth.  Add butternut squash and chick peas and bring to a simmer.  

Cook about 10 minutes and add zucchini, chick peas  and reserved chicken.  

Lightly season with salt and pepper to taste.  Cook for another 10 minutes and serve.

Serves a crowd - maybe 8-10.