Spring Chicken Vegetable Soup

My mother-in-law is a fabulous cook and she gave me the recipe a few years ago for a Spring Vegetable Soup that she got from a friend. I have made that soup dozens of times and I can't seem to do it as well as she does. This is my adapted version of that soup that has a fewer carbs and more green vegetables. I tried to find the link to that original soup recipe online, but to no avail. I will point out, though, that this recipe is an adaptation, not an original.

2 carrots, peeled and chopped
1 teaspoon dried thyme
4-5 peppercorns
1 bay leaf
1 leek, trimmed, washed, and sliced into half moons
1 1/2 boxes low-sodium chicken broth (32 oz or so)
1 1/2 Tablespoons chicken bouillon (use one with no MSG)
1 celery stick sliced into three large chunks
1 bunch of asparagus, tough ends of stems removed then chopped
1/2 lb green beans, stemmed and chopped
3 celery stalks, chopped plus inner leaves, chopped
1 head broccoli, cut into small florets
1 14 oz can chopped tomatoes
1 cup chopped kale
1/2 rotisserie chicken, skinned then torn into bite-size pieces
Tobasco to taste
1 lemon, halved
Basil leaves, chiffonade, to taste
Salt and pepper

1. In a large pot, combine carrots, thyme, peppercorns, bay leaf, leek, broth, bouillon, and large celery pieces. Add a pinch of salt, stir, and bring to a boil. Once it reaches a boil, reduce heat to low and simmer 10 minutes.

2. Add asparagus, green beans, celery, broccoli, tomatoes, and chicken. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add a pinch of salt and some fresh peper.

3. Add chicken, kale and let simmer for a few minutes to warm through. Check seasoning and adjust to taste.

4. Add tobasco to taste. When ready to serve, squeeze lemon over and sprinkle with basil leaves.

Serves 8.

Printable version here.