Chicken vegetable soup

Chicken vegetable soup

This turned out well despite the fact that I made it in a very lazy way. The second time I made it, I used a kohlrabi instead of the daikon and, since I wanted to eat it right away, I fished out the chicken quarters, let them cool until I could handle them, shredded the meat, then added it back in. I tried shredding the meat while it was very hot wearing non-latex disposable gloves but they didn’t provide much insulation.

1 chicken quarter (leg and thigh), cooked or uncooked (mine was from a chicken I roasted a few days ago)

salt and pepper

1 carrot, diced

1 celery stalk, cut in quarters lengthwise and thinly sliced

2 green onions, thinly sliced

a piece of daikon about the size of the carrot, peeled and diced

2 bay leaves

Put the chicken leg, vegetables and bay leaves in a pot and add enough water to cover everything. Add a bit of salt and pepper. Bring to a low simmer and cook for an hour if the chicken was cooked or an hour and a half if the chicken was raw. Refrigerate several hours or overnight.

Remove the cooled chicken leg from the broth. Remove the bones and cartilage and shred the meat (and skin, if you like) back into the soup. Heat the soup, taste it, and add as much salt and pepper as you’d like. Eat.


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