Dark meat chicken
pieces (drums, thighs, wings)
Filtered water
Four large carrots
Handful of baby
carrots
Two or three large
organic celery stalks
Small/medium onion
Hungarian paprika
1 T dill spice or more
if fresh dill
Kosher salt
Optional: Dash of
black pepper
Optional: Mirepoix
Optional: Noodles
Add dark meat chicken
pieces (drums, thighs, wings) to a large pot or Dutch oven. Add filtered water.
Add four or so large carrots or a few handfuls of baby carrots (I always wash
my veggies in vinegar water to really clean them from harmful pesticides or
herbicides). Add two to three large organic celery stalks (celery is one of
those veggies most likely to retain pesticides so buy organic here if nowhere
else). Chop one small/medium onion and add. Mirepoix also works very well. If
using the Trader joes variety I use 1/2 package of the trio for my soup. Add a
tsp or two of Hungarian paprika and about a T of dill spice. More if fresh
dill. Add kosher salt to taste. Dash of black pepper optional. Boil for 20
mins. Then simmer for at least an hour in a covered pot. Somewhere in this hour
remove chicken, tear up chicken pieces, remove bones and add meat back to soup.
Also cut up carrots and celery. I use kitchen shears for this. Enjoy! Add
noodles if desired at end. Tastes even better day two. Great for days with
sniffly noses and cold weather. Serve with rye toast and earth best spread or
the real thing- Presidente salted butter. (European style-vastly better than
Land O Lakes!!) details matter! Yum.
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