Chicken 'n Veggie Soup

• 2 tablespoons extra virgin olive oil
• 2 large white onions, chopped in 1/2-inch pieces
• 6 stalks celery, chopped in 1/2-inch pieces
• 2 tablespoons minced garlic cloves
• 2 lbs boneless skinless chicken breasts, 1/2 inch dice
• 6 (14 1/2 ounce) cans low sodium chicken broth (or 12 cups homemade)
• 12 lb carrot, chopped in 1/2-inch pieces
• 12 lb mushroom, sliced
• 12 small purple cabbage, shredded
• 2 small zucchini, diced
• 2 small yellow squash, diced
• 1 (28 ounce) canof petite diced tomatoes
• 1 cup frozen corn kernels
• 1 (10 ounce) package frozen chopped spinach
• 1 tablespoon dried Italian seasoning
• 1 teaspoon poultry seasoning
• 12 cup picante sauce (this is not salsa )
• 12 teaspoon crushed red pepper flakes
• 1 teaspoon fresh ground black pepper
• 3 teaspoons salt
• 1 tablespoon soy sauce

1. Heat olive oil in LARGE soup pot over medium high heat.
2. (this makes about 6 quarts of soup)
3. Saute onions, celery, garlic and chicken in olive oil until veggies are tender.
4. Add in remaining vegetables and chicken broth, stir well to combine.
5. Simmer for 30 minutes.
6. Add remaining 7 ingedients and stir to combine.
7. Simmer over low heat for 3 hours.

extra virgin olive oil, white onions, stalks celery, garlic, chicken breasts, chicken broth, carrot, mushroom, purple cabbage, zucchini, yellow squash, tomatoes, corn, spinach, italian seasoning, poultry seasoning, picante sauce, red pepper, fresh ground black pepper, salt, soy sauce

Taken from www.food.com/recipe/chicken-n-veggie-soup-446750 (may not work)