INGREDIENTS
3
Chicken breasts
5
Carrots, Regular
1/2
Celery head
2
Leeks, Medium
1
Shallot
2
Spanish onions
4
Turnips, Small
1
Zucchini, Medium
8 cups
Chicken stock, homemade or low sodium
1 tsp
Balsamic vinegar
1 tbsp
Kosher salt
1 tsp
Pepper, Cracked
4 tbsp
Olive oil