Harvest Chicken-Vegetable Soup - Type 2 Nation

Ingredients

• 1½ pounds bone-in chicken breasts, skin removed
• 5½ cups water
• 3 stalks celery with leaves, cut up
• 2 medium carrots, cut up
• 1 medium leek (white portion) or white onion, cut up
• 1 large clove garlic, halved
• ½ teaspoon salt
• ½ teaspoon dried marjoram leaves
• ½ teaspoon dried ground savory
• 1⁄8 teaspoon black pepper
• 2 bay leaves
• 2⁄3 cup peeled turnip cut into 1½-inch sticks
• 2⁄3 cup carrots cut into 1½-inch sticks
• 2 cups lightly packed fresh baby spinach, chopped