Country Chicken Soup

By mirelsonp

Ingredients

• 2 cups chopped onions
• 1 1/2 cups chopped celery
• 1 1/2 cups chopped carrots
• 3 tablespoons olive oil
• 3 pounds chicken, chopped
• 3 cups drained black-eyed peas
• 3 quarts (12 cups) chicken bouillon
• 2 tablespoons rubbed sage
• 12 ounces frozen chopped apinach, thawed
• salt and pepepr to taste

Preparation

Step 1

Saute' the onions, celery and carrots in the olive oil in a 3-gallon saucepan or Dutch oven over medium heat until the onions are translucent. Add the chicken, peas, chicken bouillon and sage and bring to a boil. Reduce the heat and simmer for 30 minutes, stirring occasionally. Add the spinach and season with salt and pepper. Cook until heated through.