Homemade Chicken Soup

Instructions

1. Start your soup by adding olive oil to your stock pot over medium heat.
2. Chop your onions, celery and carrots. Add them to the pot with some salt. Stir them occasionally until softened. 


3. Next, chop your garlic and add that to the pot.
4. Add your whole chicken to the pot, we put ours in a soup sock for easy removal and to ensure we don’t lose any of
   those bones. 


5. Add water until chicken is fully covered.
6. Throw in whatever herbs you love to cook with! We like thyme and parsley but you can change it up to suit your
   taste!  
7. Add a splash of apple cider vinegar and some more salt.  


8. Bring the pot to a hard boil and then reduce the heat down to low and put the lid on. You want the soup simmering for
   hours. 4-6 hours is great. The longer the better!


9. Pull the chicken out of the pot and
   place it in a large bowl.
10. Add the chopped zucchini and squash into your pot so it can start to cook while you get the chicken pulled off the
    bone. 


11. Allow it to simmer and cook all together for about 25 minutes or until the veggies soften up to your liking. 


12. You can serve it with rice, cauliflower rice or just by itself.
13. Another bonus is it can be stored in the fridge for several days or you can freeze a batch to pull out at a later date.