12 Quart or larger stock pot
Chicken neck, 12
Chicken Breast,2, roasted and taken off the bone
Baby Carrot, Raw,1 bag
Celery, raw,2 large stalks, cut into small pieces (not diced)
Whole onion, raw, quartered
2-Parsnip, raw, cut into small cubes
2-Turnip, raw, cut into small cubes
2 cups raw chopped kale
Parsley- 1 large bunch
Dill- fresh, 1/2 bunch
Broccoli- 1.5 cups, cut into bite sized pieces, including stem
Zucchini, 1 cup, cut into small cubes

I use chicken necks, because they are cheap and very flavorful. Use whatever dark meat you want. It has the most flavor. I make the breasts in my toaster oven for convenience, or buy them pre-cooked.

1. Put all ingredients except for kale, broccoli zucchini and chicken breasts into stock pot, and fill 3/4 with water.
2. Bring to boil, reduce heat and simmer for 1 hour.
3. Add kale, broccoli and zucchini and continue simmering for a half hour, or until the kale is soft and tender.Serving Size: Makes about 16 servings