Place 1 whole chicken cut up in a large stockpot or dutch oven with 2 roughly chopped carrots, 2 roughly chopped celery, 1 large quartered onion, 1 parsley sprig, 2 bay leaves, 6 black peppercorns, and 2 teaspoons of kosher salt.

Pour 12 cups of water over the top and bring to a boil.

Reduce heat to a simmer and cook for 1 hour, skimming the top every so often.

Keeping a measuring cup or bowl with warm water in it to clean the ladle every time you skim will keep the impurities from being returned to the stock.

Let cool for 30 minutes.

Strain through a sieve and place chicken aside to cool and discard vegetables.

Strain a second time through a fine-mesh sieve and set aside.

Shred chicken and discard the skin and bones, set aside.

In a clean dutch oven heat 2 tablespoons of olive oil over medium heat and add 2 tablespoons of all-purpose flour, cook for 1 minute stirring constantly.

Gradually stir in the stock and bring to a boil.

Add 2 medium chopped potatoes, 9 ounces of butternut squash, 2 carrots cut into matchsticks, 3 stalks of chopped celery, and simmer for 7 minutes.

Add 1 leek (thinly sliced and thoroughly washed white and light green parts only) and 3 1/2 ounces of trimmed green beans and chicken. Cook for another 5 minutes.

Lastly, add 3 1/2 ounces of trimmed sugar snap peas, 2 ounces of baby spinach, and 1/2 cup of coconut milk. Cook for 3 minutes but make sure it doesn't boil.