Ingredients:
1 whole chicken or 3 large bone-in breasts

1 bunch celery, chopped

1 large onion, chopped

10-12 large carrots, peeled and chopped

1 zucchini, halved and chopped

1 yello squash, halved and chopped

2 tbsp. minced garlic

1 tbsp. basil

1 tbsp. oregano

2 tbsp. chicken base

2 cups cooked brown rice

Sea salt to taste

Additional to add: mushrooms, root vegetables (turnips, parsnips) or spinach

Directions:
In a large soup pot, boil chicken in water (approximately 45minutes) until chicken is thoroughly cooked. Remove chicken from pot- Do Not discard water. Using a spoon remove the fat from the top of the water. Add vegetables to water along with garlic, basil and bouillon. Boil until vegetables are tender. Remove chicken from the bone ad discard skin and bones. Add chicken to stock. Meanwhile in a separate pot, cook rice as directed. Add rice to soup and let simmer for 10 minutes. Salt and season to taste.

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