I start by sauteing a mirepoix (from Trader Joe's) of diced onion, carrots and celery in about a tbsp of olive oil. I added a tsp of minced garlic and a tsp of Piri Piri sauce. My spices vary with my moods and tonight I was feeling sassy. I added salt, pepper, cumin, cinnamon, poultry spice (Penzey), oregano, paprika and a dash of chili powder.
In a Dutch oven I added 40 oz if filtered water, a bay leaf and about a tsp of parsley (Penzey again) and set it on the stove to medium.
While the mirepoix was cooking, I seasoned my chicken (tonight it was 6 TJ's chicken legs, you can use breasts but make sure they have not been de-boned so you get a tasty broth) with salt, pepper, chili powder and poultry spice. Once the mirepoix and spices had cooked down, I added the mixture to my Dutch Oven. Then I added a little more olive oil and browned the chicken legs seasoned side down, seasoning the other side with the same mix. Once the chicken was browned on both sides I added them to the Dutch Oven.
Bring this to a boil then turn down the heat to simmer for 2 hours. After two hours removed the chicken and let cool on a plate you can remove the meat. While the meat is cooling, you can add a can of organic diced tomatoes, sliced yellow squash (or zucchini) and any type of green like kale, cabbage or collards. I used chopped purple kale this evening.
Once the meat had cooled, I cleaned it from the bone and tore it into bite sized pieces and then added it back to the pot. Simmer for 25 minutes and taste the broth, season with salt and pepper if necessary.
I take this soup to work for lunch, along with a salad. If you want to give it a little ummph, you can add 2/3 Cup of cooked quinoa. But alone it makes a very tasty chicken vegetable soup.
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