Basic for Every Household

Ingredients:

 

  • 2 Organic Free Range Chicken Leg Quarters
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 ½ Cup Organic Celery Sliced in Half Moons
  • 1 ½ Cup Carrot Slices
  • 2 Tbsp Himalayan or Other Healthy Salt to Taste
  • 1 Tbsp Fody Chicken Soup Base or Other Safe Bouillon
  • 1 Gallon Spring Water
Chicken Soup

Directions:

Step 1: In a large soup stock pot heat the Extra Virgin Olive Oil.  Add the chicken leg quarters and brown on each side.

Step 2: Add the spring water, celery and carrots.  Bring to a boil, then reduce heat and simmer for 45 mins – 1 hour.

Step 3: Remove chicken from the pot and allow to cool.  Pick chicken from the bones dice and return to soup.

Step 4: Add salt and bullion stir to combine.  Add pepper to taste.

Step 5: Serve over rice, spinach or pasta or any combination of these.

Optional:

Add additional vegetables like potatoes, squash, green beans, peas, or corn.

Add a head of washed and cut escarole after the cooked chicken is removed.  Simmer for 15 mins until tender and then add the diced chicken.