Ingredients

For the Chicken Stock:
• 1 whole chicken
• 2 carrots, cut in half
• 2 celery sticks, cut in half
• 2 medium onions, cut in half
• 1 head of garlic, cut in half
• 2 bay leaves
• 1/4 of a bunch of fresh thyme
• salt
• water to cover chicken
For the Soup:
• 8 cups chicken stock
• 1 whole chicken, cooked and shredded
• 2 - 15 ounce cans white beans
• 10 ounces shredded carrots
• 6 medium sliced potatoes
• 1/2 tablespoon salt
• 1 teaspoon pepper
• 1/2 tablespoon Italian seasoning
• 1/2 tablespoon instant minced onion
• 1/2 tablespoon paprika
• 5 ounces fresh spinach, chopped

Instructions

For the Chicken Stock:
1. Wrap thyme and bay leaves with kitchen string.
2. In a LARGE stock pot add the chicken, vegetables, herbs and salt.
3. Add enough water to cover .
NOTE: I DON'T peel the vegetables.
4. Bring to a boil, reduce heat and simmer for 1 hour.
5. Remove chicken, when cool enough to handle shred.
6. Strain vegetables from stock.
7. Add stock back into pot.
8. You will need 8 cups of liquid so if the stock is short of that 8 cups add enough water to equal 8 cups.
For the Soup:
9. Add the chicken stock, shredded chicken, beans, carrots, potatoes, salt, pepper, Italian seasoning, onion and paprika to a large stock pot; simmer for 45 to 60 minutes.
10. The potatoes should be fork tender but not mushy.
11. Add fresh spinach and stir; let wilt into the soup for about 5 minutes.