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I love making soup this time of year. It’s still cold and with so many people getting sick I figured making chicken soup is both good for you and comforting.

This recipe is a variation of my regular chicken soup recipe. The difference is you add these fresh vegetables in the final minutes of cooking. The veggies stay nice and crispy firm 🙂

You’ll need:

whole chicken

1 small onion

3 cloves garlic

bay leaf

1 bunch broccoli

1/4 head cauliflower

handful of asparagus

sea salt and pepper to taste

Place your chicken In a large stockpot.

Add onion, garlic and the bay leaf. Bring to a boil. Turn down heat enough to keep a slow simmer boil. Simmer for at least 1 1/2  to 2 hours.

Remove the chicken and the bay leaf. Set aside to cool so you can remove the chicken without burning yourself.

Remove all the chicken from the bones. It should fall off the bones.

Put the chicken back into the broth. Keep the broth on a low simmer.

Now chop up the broccoli, cauliflower, and asparagus into bite-size pieces. Put into a simmering broth

Simmer for 5 minutes or until the vegetables softened a bit.

Serve with a nice slice of crispy bread 🙂 You can add any vegetables that you like. My family loves these three.