Ingredients
- 9 cups water
- 1 boneless chicken breast
- 7 chicken back pieces
- 3 tsp Himalayan salt (1 tsp level)
- 1 tsp oregano
- ½ lemon or lime
- 2 tsp granulated garlic
- 2 tsp Sofrito
- 1/8 tsp turmeric
- ½ tsp peppercorn (coarsely ground)
- 3 stalks celery
- 4 carrots
- 1-3 potatoes
- ½ onion
- 1 ear corn
(You can put in whatever you want and make it your own!!)
Directions
- In a large pot, put water and then put the flame to medium high.
- Chop up celery and carrots and put in the pot. Add the Himalayan salt, which has detoxifying properties.
- Shave and chop up potatoes. Chop up onion. Add both to pot.
- Rinse off the chicken backs and add to pot.
- Clean off corn, chop up into 4-5 pieces and add to pot.
- Slice up chicken breast, then chop the other way into small cubes and add to pot.
- This will be the edible chicken meat in the soup.
- Cook uncovered for about 15 minutes. Then add seasoning: oregano, garlic powder, turmeric, a level tsp. of Himalayan salt, black pepper (coarsely ground), lemon or lime and Sofrito.
- Stir everything around and taste. Cook for another 45-55 minutes, uncovered.
- The soup will reduce. If it reduces too much, just cover the pot, but leave a little open space for venting so soup won’t spill over.
- When serving the soup, garnish with cilantro and/or scallions.
- Other serving suggestions: serve with white rice, or avocado, or crackers.
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