Simple Chicken Soup

Today was a little rainy and I had some extra time so I made a chicken soup that will last us a couple days.  Cooking the whole chicken provides nutrients you wouldn't get from the meat alone, and the leftovers only get better with time.  This recipe does take a couple of hours, but only about twenty minutes of real work.  It's worth it. Easy to do, hard to mess up.

What you need:
1 whole fryer chicken, preferably organic and free range, more for the nutrients than the hippie factor.
1 large onion, peeled and sliced
2 leeks, sliced
5 medium carrots, peeled and chopped
Pinch of dry cilantro
Pinch of dry turmeric
Pinch of dry thyme
Pinch of paprika
Pinch of cayenne powder
Teaspoon minced garlic
2 bay leaves
Fresh ground pepper
Sea salt
32 oz low sodium organic chicken broth

What to do:
Place the chicken in a large pot, pour in the broth and add water till the chicken is covered.
Bring to a boil and then drop the heat and simmer for an hour.  
While the chicken is cooking, chop the vegetables.
Remove chicken and use a fork to separate the meat from the bones.
Replace the meat back into the broth along with the vegetables, herbs, and spices.
Let simmer for an hour or two.