Chicken Leg Soup

minipeppersWe were able to purchase cases of chicken parts and ground chuck at really good prices in Amish country this week. This is the first soup using some of the meat from that purchase.  As usual, I used lots of fresh ingredients for their nutritional values and chose spices for their anti-inflammatory and disease fighting properties, as well as their flavor. This is all part of our Golden Rule approach to serving. We always want to make food to serve the way we would want it to be made for us.

I wrote this recipe in a non-traditional way. The directions are mixed up with the ingredients. Olive oil is not listed separately. Sorry. No one has ever called me a traditionalist. Enjoy!

  • 2 quarts home made chicken broth. Start heating in 22 quart stock pot.
  • 16 whole chicken legs baked together in a roaster pan with water and turmeric. Once it reaches internal temp of 175°, remove from the oven and drain the liquid into the stock pot. Let the legs cool while you continue working on other things. When it is OK to handle, remove skin and tear up meat into bite sized pieces and add it to soup.
  • 4 large Spanish onions chopped and sauteed in olive oil, caramelized & add to the pot.
  • 2 pounds mini peppers (red, yellow, orange, sweet peppers) chopped & sauteed & add.
  • 2 leeks. Separate the tops. Dice the tops & add to pot. Dice & saute’ the bottom portion & add.
  • Chop up two pounds of fresh broccoli & add.
  • Chop up two big bunches of fresh kale & add.
  • Once all of the above ingredients are in the stockpot, transfer the pot to the double boiler, canner set up.
  • Add water up to two inches shy of the top.
  • Press 5 cloves of garlic into pot.
  • Grate about 1-1/2 cubic inches of fresh ginger in.
  • Add 1 Tablespoon ground coriander.
  • Add 2 Tablespoons ground sage.
  • Medium grind 30 twists black peppercorns into pot.
  • Stir occasionally. Let it stew until we need to transfer it to the Igloo cooler to take it to the street.