Chicken-Florentine Vegetable Soup - 2-Day Process

Day 1

Leftover meat, bones and skin from a roast chicken, a couple carrots, celery stalks and tops, an onion, a large clove of elephant garlic, celery tops, Italian flat leaf parsley. Take all the meat off the bones, wrap and refrigerat. Put all the rest in a 5-quart pot. Season with fresh ground pepper, bay leaves, Bay Seasoning, Rosemary Seasoning, etc. Add about 6 cups of water then simmer covered a couple hours. Chill overnight.

Day 2

Remove any fat that's floated to the top and solidified. Heat slightly, remove vegetables. Put these in a bowl, season and eat :o) Remove bones then strain the soup several times with progressively finer mesh strainers.

2 celery stalks

3 med. carrots

8 oz. sliced mushrooms

2 elephant garlic cloves

or 6-8 regular cloves

1 lg. Onion

1 lemon – juice and zest

Saute these rough-sliced or chopped vegetables in a couple tablespoons of butter Add lemon zest, juice and a couple cups of the chicken stock. Simmer 10 minutes. Add:

2 med.-lg. Yukon Gold potatoes

½ a bag of baby spinach

Cut potatoes in medium size chunks. Gather the spinach in your hand and snip it into the pot with a kitchen scissors. Add the chicken and simmer another 10 minutes or so, just until the vegetables are cooked the way you want. Serves lots of hungry people :-D . . .Lin