Chicken Soup with Lots of Vegetables and Herbs for Cold, SInusitis, etc.

2 chicken Breasts frozen: Fresh chicken with bone is preferrable but this is all I had in the freezer.

One 32 oz pack of Organic low sodium Free Range Chicken Broth

Celery: Finely diced one cup

Red Onion: Finely Diced Half

Green Beans Frozen: Half cup

Green Peas: half cup

Cabbage: One cup finely sliced (shredded)

Green chillis whole: 3

Potatoes: 2 Peeled cut into large chunks

Baby Carrots: 15 diced

Brown Lentils Kali Daal: half cup

Spice Mixture:

1/4 th teaspoon turmeric
1/2 teaspoon Red Chilli Pepper
2 Bayleaves
2 cloves
Freshly cracked Black Pepper one teaspoon
Sea Salt to taste

Herbs Dried:

Half teaspoon each of Dried Marjoram, Dried Parsley, Dried Thyme

Method:

Put everything in large Pot.

Bring to Boil on high heat. When it starts boiling, lower heat to medium low and cover with lid.

Let simmer for one hour.

In the last five minutes of simmering: Add 2 cups of organic baby spinach leaves fresh.

Serve as soon as they wilt.

ALthough Spinach is optional.

Serve with Wasa Multigrain Crackers or Sesame Wheat Crackers.