Chicken Soup

Name: Chicken Soup
Ingredients: 2 frozen herb cubes=basil, thyme, parsley, rosemary in olive oil; 1/2 red onion; 1 red bell pepper; 1 whole roasted chicken from store= lemon pepper; 2 liter coconut water; 3 bouillon cubes; 1 bay leaf; 2 stalks of celery sliced w/leaves chopped; 4 large cloves of garlic chopped; 3 carrots sliced; 4 red potatoes; 2 pinch Cheyenne pepper; 2 pinch white pepper; 1 packages mushrooms sliced; 4 stalks of green onions sliced

15 ingredients

14 steps

Ingredients

2 frozen herb cubes=basil, thyme, parsley, rosemary in olive oil
1/2 red onion
1 red bell pepper
1 whole roasted chicken from store= lemon pepper
2 liter coconut water
3 bouillon cubes
1 bay leaf
2 stalks of celery sliced w/leaves chopped
4 large cloves of garlic chopped
3 carrots sliced
4 red potatoes
2 pinch Cheyenne pepper
2 pinch white pepper
1 packages mushrooms sliced
4 stalks of green onions sliced

Directions

1

Put first three ingredients in stock pot and saute.
2

Pull apart chicken and add to stock pot with some fat.
3

Use all bones except neck and rib bones.
4

Mix and warm.
5

Once warmed add coconut water, bouillon cubes and bay leaf.
6

Bring to a boil.
7

Add carrots, celery w/leaves, garlic, red potatoes and all three peppers.
8

Bring to a boil for 1 hour.
9

After hour pull out all chicken bones and skin; then put in separate pot with water and boil for 1 hour.
10

Add water as needed.
11

Put mushrooms and green onions in soup and return to a boil.
12

Lower heat and summer for 1 hour.
13

After hour, take out bay leaf and add water from chicken bones.
14

Stir, check again for any bones and serve.