This makes so much soup that we usually have for dinner and keep out one more meal’s worth and then freeze the rest in Freezable Mason Jars.
Ingredients (note this includes making the broth from scratch. If you prefer to purchase broth, omit all “quartered” vegetables, the water, nori, shitake mushrooms and kale):
- 5-7lb Roasting chicken*
- 2 tsp garlic powder
- 1tsp turmeric
- Variety of fresh herbs (I grow and use rosemary, lavender, sage, oregano, tarragon, basil — whatever you have on hand or grab some rosemary and tarragon at your local grocery store)
- 3 quarts water
- 2 sweet potatoes — 1 quartered and the other diced, keep separate
- 5 stalks celery — 3 quartered and 3 chopped
- 1 yellow onion — 1/2 quartered and the remaining half diced
- 6 large, organic carrots (if not organic, peel before using) — 3 quartered and 3 chopped
- 2 pieces of nori (seaweed, optional)
- 3 shitake mushrooms, roughly chopped
- 3 tomatoes, roughly chopped
- 2-3 large kale leaves
- 2 zucchini — 1 quartered and 1 diced
- 2 cups broccoli floret — cut small
- 1 cup broccoli stems — chopped
- 2 cloves garlic
- 2 cups spinach — 1 cup whole and 1 cup finely diced
- Freshly grated Romano cheese (optional, for serving)
Preheat oven to 350 degrees. While oven is preheating, take all fresh herbs and “stuff” the chicken with them. Rub the garlic powder and cumin all over the chicken. Put in roasting pan, cover and cook until done (2-3 hours depending on size).
While chicken is cooking, fill 6 quart stockpot with the water. Boil water.
Once water has boiled, add the following and then return to a boil: 
quartered sweet potato, quartered celery, quartered onion, quartered carrots, nori, shitake mushrooms, 2 chopped tomatoes, quartered zucchini, broccoli stems, 2 cloves garlic, whole spinach
Once boiling, cover and reduce heat so it simmers. Allow to simmer for 90 minutes.
Once chicken is done roasting, let cool. Pull the chicken apart and discard all skin, bones and the herbs. Cut or pull into bite-size pieces (think of shredded chicken size)
After broth has simmered for 90 minutes, strain it into another large saucepan or stockpot. Discard all the solids.
Taste broth, if too strong, add some water to dilute (note that you will not be able to taste any of the specific ingredients; it’s their nutrients we’re after).
Add: diced sweet potato, diced celery, diced onion, diced carrots, 1 chopped tomato, diced zucchini, wild rice.
Simmer for 30 minutes.
Add pulled chicken, broccoli florets and diced spinach. Simmer for 20-30 minutes until broccoli is tender. Serve hot (I like it with a dash of freshly-grated romano cheese).
*If you’re a vegetarian, omit the chicken and replace with canned, rinsed kidney beans added directly to simmering Super Soup.