INGREDIENTS

6 SKINLESS CHICKEN DRUMSTICKS

2 STALKS CELERY CHOPPED

3 CARROTS DICED

1 RED ONION CHOPPED

1 CHICKEN BOUILLON CUBE (OPTIONAL)

1 TABLESPOON SEA SALT

BLACK PEPPER TO TASTE

1 TABLESPOON TOMATO PASTE

½ CUP CHOPPED PARSLEY

½ CUP CHOPPED SPINACH

DIRECTIONS

  • FIRST YOU NEED TO BOIL THE CHICKEN DRUMSTICKS IN A SMALL SAUCEPAN FOR ABOUT 5-10 MINUTES TO REMOVE THE BLOOD FROM THE MEAT. DRAIN AND WASH THE MEAT AND ADD IT TO THE POT ONCE THE WATER COMES TO A BOIL
  • IN THE MEANTIME, FILL A LARGE POT OF WATER AND ADD THE GARLIC, ONION, CARROTS AND CELERY
  • ADD THE PARSLEY AND SPINACH AND SALT & PEPPER
  • THEN ADD THE BOUILLON CUBE AND TOMATO PASTE
  • AT THE END, I ADD THE BOILED CHICKEN DRUMSTICKS ONCE THE WATER STARTS BOILING. SIMMER THE POT FOR 1.5 HOURS
  • AFTER IT IS ALL COOKED, I REMOVE THE DRUMSTICKS AND LET IT COOL, THEN I BREAK APART THE MEAT FROM THE BONES AND ADD IT BACK TO THE POT SO BASICALLY THE MEAT IS NOW SHREDDED INTO THE VEGETABLE MIXTURE

YOU CAN EAT THE CHICKEN SOUP ON ITS OWN OR ADD:  RICE, TORTELLINI OR SMALL PASTINA TO IT TO MAKE IT A MORE COMPLETE MEAL.