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.