Step 1

Clean and cut the chicken like the chef did in the video.  Reserve the breast for another dish.

Step 2

Add all ingredients to a large pot, cover with water about 2 inches above all ingredients.  Bring to boil and reduce heat to low and cook for about 1 ½ to 2 hours or until all vegetable are soft.  Strain all solids reserve the two legs.  Using two forks Shred all the meat from the leg reserve and make the soup!

Step 3

In a large soup pot, heat the olive oil and sauté the onion until they are translucent and lightly golden brown.  Add all other ingredients and the stock from above recipe.  Cook until all vegetables are cooked and tender about 15/20 minutes.

Step 4

You may add a little corn starch to change the texture if you like.