Chicken 'n Veggie Soup

This recipe has been adapted from #110503 (Thanks to ChefAndy!)----- it was an amazing soup! My family enjoyed it this way the best, so I thought I would share with everyone! ENJOY! Recipe is easily halved. You can leave out the chicken and use vegetable stock for a vegetarian meal.

• Ready In: 3 hrs 30 mins
• Serves: 10
• Yields: 6 quarts

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  large  white onions, chopped in 1/2-inch pieces
• 6  stalks celery, chopped in 1/2-inch pieces
• 2  tablespoons minced garlic cloves
• 2  lbs boneless skinless chicken breasts, 1/2 inch dice
• 6 (14 1/2ounce) cans low sodium chicken broth (or 12 cups homemade)
• 1⁄2 lb carrot, chopped in 1/2-inch pieces
• 1⁄2 lb mushroom, sliced
• 1⁄2 small purple cabbage, shredded
• 2  small zucchini, diced
• 2  small  yellow squash, diced
• 1 (28 ounce) can  of petite diced tomatoes
• 1  cup frozen corn kernels
• 1 (10 ounce) package frozen chopped spinach
• 1  tablespoon  dried Italian seasoning
• 1  teaspoon poultry seasoning
• 1⁄2 cup  picante sauce (this is not salsa )
• 1⁄2 teaspoon crushed red pepper flakes
• 1  teaspoon fresh ground black pepper
• 3  teaspoons salt
• 1  tablespoon soy sauce

Directions

1. Heat olive oil in LARGE soup pot over medium high heat. (this makes about 6 quarts of soup)
2. Saute onions, celery, garlic and chicken in olive oil until veggies are tender.
3. Add in remaining vegetables and chicken broth, stir well to combine.
4. Simmer for 30 minutes.
5. Add remaining 7 ingedients and stir to combine.
6. Simmer over low heat for 3 hours.