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Ingredients
  • 1 to 2 pounds chicken with skin and bones for added flavor, any parts you desire
  • 1 large onion, peeled
  • 1 large whole carrot, peeled, or handful small carrots
  • 1 to 2 stalks celery
  • 1 potato, peeled,
  • A few cloves garlic, peeled
  • 2 bay leaves, optional 8 to 10 cups chicken broth/stock/bone broth/water* plus more because as soup boils, more needs to be added. I often use half broth, half water and adjust taste.
  • note: Better Than Bouillon or chicken bouillon cubes, add either or both with water for added flavor. Be careful to add slowly and taste, or it can get too salty.
  • Salt, pepper, garlic powder (the 3 Mix from previous recipes)
Steps
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