Italian Chicken Vegetable Soup (with a twist)

2 lbs boneless chicken thighs

2 cups chicken broth/chicken bone broth

2 cloves garlic

1-2 bay leaves

1 ½ t. Italian seasoning

½ t. basil

½ t. thyme

1 t. rosemary leaves

½ t. salt

1 t. pepper

Place all ingredients in crock pot. Cook 4 hours on low. Shred and store until ready to use (or eat immediately!)

6 cups chicken broth or chicken bone broth

1 ½ cups whole milk or heavy cream

2 cups chopped carrots (5 regular sized carrots)

2 cups chopped broccoli

3-4 cups fresh spinach

2-2 ½ cups white potatoes (2 medium sized potatoes)

2-3 cups spaghetti squash (½ of a large spaghetti squash)

2 cloves garlic

2 t. Italian seasoning

¼ t. thyme

1/8 t. sage

1 ¼ t. basil

½ t. rosemary

1-2 bay leaves

1 t. turmeric

2-3 t. salt

1 t. pepper

Italian chicken recipe (above)

9x13 baking dish, large stock pot

Preset oven to 400°. Cut spaghetti squash in half and discard the seeds and inside portion.
Use olive oil, salt and pepper on the inside of the squash. Place the inside part down in a 9x13 pyrex dish. Add water until it covers the base of the spaghetti squash.
Bake for 30-40 minutes until squash shreds easily with a fork.
As the squash is baking, place chicken stock along with carrots into the stock pot. Bring stock to a slight boil. Cook carrots by themselves for 5 minutes.
Chop broccoli and potatoes and continue to boil until soft but not fully cooked.
Add the remaining ingredients with the exception of the milk. Add milk near the end and simmer only until flavors have combined!
Enjoy!