Ingredients

• 2 chicken breasts, boneless, skinless
• 1 chicken wing
• 1 chicken leg
• 1 carrot, peeled, cut into bigger chunks
• 1 celery, peeled, cut into bigger chunks
• 1 potato, peeled, cubed into medium size chunks
• Fresh parsley, chopped
• Salt

Prep Instructions

1. Place all ingredients except parsley into a bigger pot and cover with fresh cold water.
2. Add 1 teaspoon of salt or less. Remember you can always add more later. But you cannot take out too much of it and ending up with over-salted stock is pretty irreversible.
3. Bring it all to boiling and lower the heat to medium low.
4. Simmer for at least 1 hour but best for 1,5 hours.
5. Remove the vegetables and meat from the stock.
6. Distribute equally a portion of cooked veggies and chicken into each serving and cover with very hot stock. Top your soup bowl with a fresh parsley finely chopped.

Nutrition Facts & Tips