Ingredients

• 2 pkg. chicken backs for soup
• 10 cups filtered water
• 1 1/2 tsp. sea salt
• 1 large onion, diced
• 4 organic carrots, coarsely chopped
• 4 stalks organic celery, coarsely chopped
• 1 cup organic parsley, chopped
• 3 large org. red-skinned potatoes, diced
• 4 carrots, peeled and diced
• 4 stalks org celery,diced
• 1 large onion, diced
• 1 gal bag Baby bok choy
• 1/4 to 1/2 tsp freshly ground black pepper
• 1/4 tsp. dried thyme or 2 sprigs fresh

Instructions

1. 1
   To make stock, cook chicken in salted water with onion for about 1 1/2 hours. Keep pat covered. Remove meat from bones, dice, and refrigerate until later.
2. 2
   Return bones to pot, add celery, carrots and parsley and simmer overnight, pot covered. In morning, strain broth to remove all bones and vegetables.
3. 3
   Add new carrots, celery and onion. Scrub potatoes well but do not peel. Dice and add to pot. Add thyme and pepper. Simmer until vegetables are almost cooked. Slice bok choy and add. Simmer until tender, but don't overcook.
4. 4
   Taste and adjust salt and pepper. Add diced chicken. Heat through and serve. I freeze leftovers for later meals.