Best Chicken & Veggie Soup

*Red Potato, raw, 2 medium (2-1/4" to 3-1/4" dia.) (remove), diced w/ skin left on
1 Vidalia Onion, raw, 1.5 cup, chopped
Garlic, 6 cloves, chopped
Leeks, 1 leek chopped
Parsley, 1 cup chopped
1 Bundle of Fresh Thyme, Bay Leaves, Rosemary, & Sage tied together with kitchen string
Scallions, raw, .5 cup, chopped
Olive Oil, 2 tbsp Better than Boullion Chicken Base, 5 tbsp.
4 cups cooked Rotisserie chicken breast /and other meat shredded.
Sea Salt, 2 tbsp
Pepper, red or cayenne, 1 tbsp
Smoked Paprika, 2 tbsp
Water, tap, 12 cup (8 fl oz)
Carrots, raw, 1.5 cup, diced

In a large stock pot, saute the onions, potatoes, garlic, & carrots for 5 minutes on medium-high heat. Add the leeks (make sure they are clean!), saute for 2 more minutes. Add the water, soup base, seasonings, and the herb bundle. Save out the chicken, parsley & green onions for later. Simmer for 35 minutes or until the veggies are tender. Don't kill it. Turn off the heat. Stir in the chicken, green onions & parsley. Adjust the seasonings if needed. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user ANDIRAINE.