Chicken Soup
Recipe 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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