Servings: 4 to 6

8 cups homemade chicken stock *see link below for recipe 8 cups homemade chicken stock *see link below for recipe
1 ½ lb of chicken (boned or un-boned) 1 ½ lb of chicken (boned or un-boned)
1 yellow onion finely chopped 1 yellow onion finely chopped
3 stocks of celery sliced 3 stocks of celery sliced
3-4 large carrots sliced 3 to 4 large carrots sliced
1 cup of green beans chopped fine 1 cup of green beans chopped fine
1 large zucchini diced 1 large zucchini diced
1 cup soaked rice or quinoa (soak in filtered water for at least 7 hours before adding to soup, drain soaking water) 1 cup soaked rice or quinoa (soak in filtered water for at least 7 hours before adding to soup, drain soaking water)
1-2 cups of any other veggies (diced zucchini, bell peppers, cauliflower, etc) 1 to 2 cups of any other veggies (diced zucchini, bell peppers, cauliflower, etc)
1 tablespoon Italian seasoning (basil, oregano, thyme mixture) 1 tablespoon Italian seasoning (basil, oregano, thyme mixture)
1 tsp garlic powder 1 tsp garlic powder
Salt and pepper to taste Salt and pepper to taste

Bring the stock to a simmer and add chicken. Simmer until chicken is cooked through. If you use chicken with bones you will get even more beneficial gelatin in your stock. Boned Chicken will also give your soup extra gelatin as well.
Remove cooked chicken and set aside to cool. Add soaked rice or quinoa, herbs, onion, celery, carrots, and any other hardy vegetables to the stock and simmer until almost cooked through. Add any fragile fast cooking veggies (zucchini) and continue cooking until done.
Once the chicken is cool, chop into bite-sized pieces and add back into the pot. Salt and pepper to taste. Serve hot!

**http://www.westonaprice.org/food-features/broth-is-beautiful  **http://www.westonaprice.org/food-features/broth-is-beautiful