Categories: Chicken, Main Dish, Soup
Ingredients
- 3 cups potatoes , peeled and cut into 1/2 inch cubes
- 2 1/2 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
Directions
-
Place chicken, water and bouillon cubes in a 6-qt pot.
-
Bring to a boil, reduce heat, cover and simmer for 1 hour.
-
Take out chicken legs and set aside.
-
Stir in carrots, potatoes, spinach, onion and peas.
-
Return to a boil then reduce heat and simmer for 35 minutes or until all vegetables are tender.
-
While the soup is cooking, remove skin from chicken legs.
-
Remove meat from bones and shred.
-
Add to soup and cook for 5 more minutes.