I make this soup during cold and flu season. It is a remake of regular chicken soup but also using vegetables that are very high in antioxidants that promote fast healing. It is a great tasting soup with tons of flavor.
11 Whole chicken, baked at 350 degrees until skin is browned lightly to remove the majority of fat from the skin.
2While chicken is baking in the oven, add all the other ingredients into a large stockpot, cover with water and turn the stove to simmer until the chicken is done baking. Do not bring to a boil.
3When Chicken is done baking, transfer the chicken into the stock pot. If you want to keep it all together, wrap it in cheese cloth first. If more water is needed, Add water to just cover the top of the chicken. Bring to a boil and simmer covered for 1 hour.
Remove chicken from the pot, remove cheesecloth if used and then remove meat from the bones and add the meat back into the soup mix. You can either shred the chicken, which is what I do or you can wait till it cools down and cube it.
4If you like, you can add egg noodles or cooked rice to the soup as well. Enjoy!