- 2–3 lbs Chicken Thighs
- 12 Cups Chicken Broth
- 2 Stalks Celery
- 3 Carrots
- 4 Minced Garlic Cloves (2 tsp)
- 1 Onion
- 2 Zucchini
- 1 Yellow Squash
- 3 Medium Yukon Gold Potatoes &/or 1 Large Sweet Potato
- 1 Can Diced Tomatoes (optional)
- 2 Bay Leaves
- 1/2 tsp Dried Oregano
- 1/2 tsp Dried Thyme
- 1/8 tsp Cayenne
- Salt & Pepper
Add Raw Chicken, Bay Leaves, Salt & Pepper to the Chicken Broth. Bring to a boil & then simmer for 25 mins.
Remove chicken, let cool & dice.
Dice all vegetables & add to the broth.
Season with the spices & simmer for about 45 minutes, until the veggies are tender.
Return the chicken to the soup & serve.