Best Chicken Soup (with a lil kick)

1 box low sodium organic chicken broth
whole chicken, quartered (or smaller), skin removed
1/2 sweet potato, chopped into 2" pieces
1 zucchini squash, chopped into 2" pieces
4 center stalks of celery, chopped
1 carrot, chopped into 2" pieces
1 medium red onion, chopped
1/2 red bell pepper, chopped
1 teaspoon crushed garlic
handfull of fresh oregano
2 bay leaves
1/2 teaspoon chili powder
1/2 teaspoon black pepper
springs of dill, slices of jalapeño

Saute onion in olive oil until translucent, then add bell pepper, celery, carrots and sweet potatoes. Saute the vegetables for another 5 minutes on medium heat, then add garlic and bay leaves, stir, and add the chicken broth (always smell it before you pour it in, even if you just opened it!) Turn to low and cover.
Meanwhile, clean and remove skin from the chicken, running each piece under cool tap water, it contains chlorine and disinfects the meat.  Add chicken to the pot and simmer, covered, for 1.5 hours, stirring occasionally. Add the zucchini at the end.  Skim the top of the soup for impurities from the chicken, then add the oregano. Simmer another 15 minutes, then remove bay leaves and bones from the chicken pieces.  Use these to make a chicken stock if you wish - just boil in a pot of water with a pinch of salt!
While the soup is simmering for the last 20  minutes, make a pot of quinoa with 1 part tomato sauce to 3 parts water instead of all water. Add a dash of red pepper powder to your quinoa.
Serve the soup with quinoa, a sprig of dill and some jalapeño slices if you like it spicy! Skip the 'peño if you dont. Enjoy!