Garden Soup

1. 1

   Rinse the chicken inside and out and pat it dry with paper towels. Place the chicken in a large pot.

2. 2

   Cut 3 of the carrots and 2 of the celery stalks into 1-inch pieces. Quarter the onion. Add the cut vegetables to the pot with the salt, peppercorns, and enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer, skimming any foam that rises to the top, until the chicken is cooked through, about 30 minutes. Transfer the chicken to a bowl and let cool.

3. 3

   Strain the broth, discarding the vegetables. Return the broth to the pot.

4. 4

   Thinly slice the remaining carrots and celery. Add them plus the tomatoes to the broth and simmer until tender, about 10 minutes.

5. 5

   When the chicken is cool enough to handle, shred the meat. Add it plus the spinach and basil to the soup. Cook until the spinach wilts, about 1 minute. Ladle into individual bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.