Chicken Vegetable Soup

Makes 12 cups

8 cups of chicken stock, homemade or store bought 
2 tablespoons butter
1 large carrot (about 1 cup), diced
1 medium yellow onion (about 1 cup), diced
2 medium celery stalks (about 1 cup), diced
1 bay leaf
1 tsp fresh thyme leaves or ½ tsp dried
1-2 cups broccoli florets-fresh or frozen
1 cup frozen peas, thawed
1 10 oz package frozen spinach, thawed-squeeze out the extra water before adding to soup
2 cups cooked chicken, shredded
¼ cup finely chopped herbs- fresh dill, flat-leaf parsley, or other fresh herbs
Kosher salt and freshly ground black pepper
 

1. Using an 8-quart soup pot, heat the soup pot over medium-low heat with 2 tablespoons of butter. Add the carrots, onions, and celery. Cook for 5 minutes to release the aromatics from the vegetables. 
2. Add stock, bay leaf, and thyme. Raise the heat to reach a low boil and then lower heat to maintain a steady, gentle simmer. Cook for 20 minutes. 
3. Add the broccoli and cook for 5 minutes. 
4. Add the peas, spinach, shredded chicken, and fresh herbs. Continue to cook for 3 minutes or until heated through.
5. Season with salt and pepper to taste. Serve hot or let cool to room temperature and refrigerate for up to 3 days or freeze for 6 months.

My preferred brand of store bought stock base is Better Than Boullion

For chicken soup w/matzo balls:
Follow the recipe on the package of Matzo Meal. I often freeze the soup w/the matzo balls in it. 

Chicken noodle soup:
Cook 4 oz of egg noodles separately and add to soup bowls and then pour hot soup over to serve. Store soup and noodles separately otherwise the noodle will absorb the broth and over thicken the soup.