Chicken and veggie soup

Directions

1. For broth: Place chicken necks, wings, and optional feet in a pot, cover with water, add optional vinegar, and simmer covered for 3-4 hr until rich, adding water if needed.
2. Remove chicken parts, debone, refrigerate meat, discard bones, strain broth, and chill overnight.
3. Prepare spinach per “Preparing Leafy Greens” recipe.
4. Remove fat from chilled broth.
5. Heat broth (or store-bought broth) in a pot, add potatoes, zucchini, spinach, and tomato, and cook on medium for 30 min until tender.
6. Add reserved chicken meat to taste.
7. Ladle into bowls, drizzle with melted coconut oil, and sprinkle with parmesan cheese.