Chicken and Vegetable Soup

• 3 cups potatoes, peeled and cut into 1/2 inch cubes
• 2 12 cups sliced carrots
• 1 (10 ounce) box frozen spinach or 1 (10 ounce) box kale
• 2 cups onions, cut into thick wedges
• 2 cups frozen green peas
• 6 chicken legs
• 8 cups water
• 6 chicken bouillon cubes

1. Place chicken, water and bouillon cubes in a 6-qt pot.
2. Bring to a boil, reduce heat, cover and simmer for 1 hour.
3. Take out chicken legs and set aside.
4. Stir in carrots, potatoes, spinach, onion and peas.
5. Return to a boil then reduce heat and simmer for 35 minutes or until all vegetables are tender.
6. While the soup is cooking, remove skin from chicken legs.
7. Remove meat from bones and shred.
8. Add to soup and cook for 5 more minutes.

potatoes, carrots, frozen spinach, onions, frozen green peas, chicken, water, chicken

Taken from www.food.com/recipe/chicken-and-vegetable-soup-42690 (may not work)