Dinner last night. Lunch today. Tom had 3 bowls last night! You make your own broth in a very short time and it’s well worth it. It’s soooooo much better than store bought and you can control the sodium!! I also cooked twice the amount of chicken, removed half for tonights dinner, and proceeded with the recipe. You can add whatever seasonings you wish to your broth but I like mine really simple. Hope you enjoy!!
4 pieces chicken, bone and skin on
2 carrots, large chopped
2 celery stalks, large chopped
6-7 stems of fresh parsley
14 cups of water
1 onion, quartered
4 carrots, cut into 1-inch pieces
2 cups of cauliflower florets
2 cups fresh kale, rough stems removed, and chopped
Place the first 6 ingredients into a large soup pot. Bring to a boil, turn down and simmer, covered, for 1 hour. Strain stock, reserving only the chicken. Season with salt and pepper. Remove the skin and bones from the chicken and shred it with two forks. Put the chicken back in the pot and add the kale and carrots. Simmer for 20 minutes, covered. Remove the cover, add the cauliflower and cook until the cauliflower is soft, about 10 minutes. Serve.