The Story Of My Life Chicken Soup

• 6 bone-in, skinless chicken pieces (about 4 pounds)
• 2 cups minced yellow onion
• 1 cup finely diced celery
• 1 cup finely diced carrots
• 1 dried bay leaf
• 4 quarts chicken stock, low-sodium chicken broth, or water
• 2 cups finely diced chayote or butternut squash
• 2 cups peeled sweet potato, diced
• 2 medium ears corn, cut into 1/2-inch rounds, or 1 cup fresh corn kernels
• 1/2 cup loosely packed fresh dill sprigs
• 1 serrano pepper, thinly sliced
• 1/4 cup chopped fresh cilantro
• Salt and freshly ground black pepper to taste
• 2 limes, cut into wedges

1. Place first 6 ingredients in a large stockpot. (Chicken should be covered by 1 inch of liquid.) Bring to a boil over high heat. Reduce heat, and simmer 1 hour or until chicken is cooked through. Transfer chicken to a plate, and set aside.
2. Add squash and next 4 ingredients to pot. Simmer 20 minutes or until vegetables are cooked al dente.
3. Shred chicken, and add to vegetables in pot. Simmer 5 minutes or until chicken is heated through. Remove bay leaf, and discard. Stir in cilantro; season with salt and pepper. Garnish each serving with lime wedges.

chicken, yellow onion, celery, carrots, bay leaf, chicken stock, butternut squash, peeled sweet potato, corn, dill sprigs, serrano pepper, fresh cilantro, salt

Taken from www.myrecipes.com/recipe/story-life-chicken-soup (may not work)