single portion: 3 cups

1 whole chicken or chicken parts, skin removed

1 cup chopped onion

6 to 8 garlic cloves, minced

8 cups chicken broth

8 cups chopped fresh or frozen vegetables, including cabbage, broccoli,

celery, spinach, kale, asparagus, leeks, chives, and mushrooms

1 tablespoon parsley or cilantro

1 teaspoon fresh or dried rosemary

1/2 teaspoon fresh or dried basil

1/2 teaspoon fresh or dried oregano

1/4 teaspoon fresh or dried thyme

1 bay leaf

Sea salt and white and black pepper

Put the chicken in a large soup pot along with the broth and 8 cups of

water. Add the vegetables and herbs. Bring to a boil, then lower the heat

and simmer for 1 hour.

Let cool, then remove the chicken and debone. Add chicken meat to the

soup, reheat, season with salt and pepper, and serve.