HEARTY CHICKEN SOUP

---

Ingredients

• 2 chicken thighs, cooked

• 2 medium carrots, chopped

• 1 medium onion, chopped

• 2 celery stalks, chopped

• 2 medium white potatoes, cubbed

• 2 cups of cabbage

• 2 cups of cauliflower, riced or finely chopped

• 2 cups of peas, fresh or frozen

• 2 litres of chicken stock

• 1 cup of fresh dill

• 1/2 cup of fresh parsley

• Juice of 1 lemon

• Salt & pepper to taste

• Cooking oil

---

1. Pre-heat oven to 350

2. Place chicken thighs in oven with skin-in bones-in, cook until reaches an internal temperature of 165 (approx. 25-30 minutes)

3. Once chicken is cooked, set aside to cool

4. Add cooking oil, carrots, celery, onions & potatoes to a large pot and sauté until vegetables are tender

5. Shred or chopped cooled chicken thighs, removing skin and bones

6. Add chicken stock, chopped chicken meat and salt & pepper

7. Reduce to simmer and let cook for 30 minutes covered

8. 5 minutes before removing from heat, add cabbage, cauliflower and peas

9. Prior to serving add lemon juice, dill and parsley

10. Serve & enjoy - you’ll swear your Bubbe made it

Note: Stores in fridge for up to 1 week or in freezer for up to 3 months.