Chicken Soup

20 minute prep, 1-to-3 hour simmer, Gluten-free, dairy-free

By simmering along the chicken bones, this recipe brings all the health benefits of bone marrow broth. The bones are taken out at the end.

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Step 1: Ingredients

1 pot, preferably an enameled cast iron one for more flavor

2 Tbp Olive oil
1 Onion
5 raw chicken legs
2 carrots
3 celery stalks
2 bay leaves
Salt & pepper

Optional 1
1 cup white wine
Flat parsley
6 white mushroom

Optional 2
Rice or wheat noodles

Step 2: Chop the Onion

Chop one onion into small cubes.
Heat the pot (enameled cast iron if possible).
Add 1 Tsp olive oil.
Add the onion.
Stir until golden.

Step 3: Add the Chichen Legs

Add the raw chicken legs, turn them over until golden
Add the other 1 Tsp of oil if needed

Step 4: Add Bay Leaves+salt+pepper

Step 5: Deglaze Twice With White Wine (or Water)

As soon as the chicken legs start sticking to the pot, or the pot bottom starts browning, add 1/2 cup white wine or water to deglaze.
Stir.
Place a lid until the liquid has evaporated.

Repeat again, until chicken is a nice beige golden color.

Start step 6 while you wait.

Step 6: Chop Veggies

2 carrots
5 celery branches
Parsley
6 white mushrooms (not pictured)

Step 7: Add Veggies

Add veggies
Stir

Step 8: Add Water

Add water to the rim
Add a lid
Lower to minimum heat

Step 9: Let Simmer

Let simmer for 2 hrs
Or turn off and leave the lid on if you have to leave the house

Step 10: Take Meat Off the Bones

With a normal or slotted spoon, take the chicken legs out of the pot onto acutting board.
Take the meat off and place into a bowl.
Throw out the bones and skin. Don't forget the spiky bone (on the photo, at the bottom of the cutting board)

Cut up the meat in the bowl (with scissors or a knife) and put them back into the soup.
Correct the seasoning as needed.

Step 11: Enjoy!

Reheat and serve.
Place in tupperware and freeze for future use.

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