Chicken Vegetable Soup

(FOX Providence) - We're in the kitchen with Dr. Kracoff cooking Chicken Vegetable Soup.

Ingredients:

4-5 lb. chicken, cut into quarters

8 cups low-sodium chicken broth

water to cover chicken and veggies

2 medium onions, chopped

3 large cloves garlic, chopped

1 medium-large sweet potato, cubed into ½- inch pieces

2 medium zucchini, cut in quarters lengthwise and then into ½-inch pieces

3 stalks celery, sliced

3 carrots, sliced into ½- inch pieces

1 red pepper, chopped

4 oz. Baby Bella (cremini) mushrooms, sliced

Salt and pepper to taste

1/3 cup chopped flat-leaf parsley

2 tbs. chopped fresh thyme

½ cup fresh basil leaves, shredded or torn

Steps:

In an 8-quart soup pot, place chicken, veggies, chicken broth and seasoning. Add water to make sure all chicken and veggies are covered.

Simmer for 2½ to 3 hours until chicken is cooked. Remove from heat, remove chicken,

de-bone and remove skin.

Shred or cut up chicken and return to pot.

Let cool and skim off fat from surface.

While soup is cooking, cook brown rice, orzo or noodles. Place in bowl and pour soup over.