Fried Chicken Soup for your soul family ;)

4 cup cubed leftover fried chicken ( skin and breading included, deboned)

2 medium onions, large diced

6 large carrots (large sliced)

2 stalks celery (large sliced)

1 cup baby kale (chopped)

1/4 cup sweet peppers (small diced)

3 medium red skin potatoes (cut in bite sized pieces, skin on)

1/2 tbsp ground ginger

6 tbsp jarred minced garlic

1/2 tbsp whole dried rosemary

1 tbsp dried basil leaves

1 tbsp dried chives

1 salt and pepper to taste

2 1/2 cup homemade chicken stock

8 cup water (more when needed)

1 chicken boullion cube

1 lb potato gnocci

4 large eggs

2 tbsp red wine vinegar

topping: rye croutons and cheese

4 cup plain rye bread cubes

1 cup shredded cheese of choice

To make croutons: preheat oven to 325°F

Place bread cubes in a single layer on a baking sheet. Bake 20 minutes. Let cool, set aside.

To make the soup:

In a large pot or stock pot pour in water, chicken stock, boullion cube, add carrots, onion, potato, celery, kale, sweet pepper, basil, rosemary, ginger, garlic, chives, salt and pepper.

Bring to a boil. And slow boil for 1 1/2 hours.

Add water as needed.

Add chicken (breading and all). Slow boil another half hour or untiol veggies are tender but slightly firm.

Add minimal water as needed.

Add gnocci and cook until its done. Do not add anymore water, you want it to thicken up now.

Wisk eggs in a bowl.

Slowly stir eggs into soup.

Bring to a boil and then immedietly remove from heat.

Pour soup into serving bowls. Top with rye croutons and shredded cheese of choice. (I used colby jack)

Serve hot and enjoy!

If you use canned chicken stock/broth, go for low or no sodium.