Mom’s Chicken Soup

This is my version of mom’s chicken soup.

Ingredients:

• 1 bone in chicken breast (have your butcher take off skin)
• 2 bone in chicken thigh (have your butcher take off skin)
• 4 large carrots peeled. or equivalent
• 4 large celery sticks. or equivalent
• 1.5 onion
• 3 cups coarsely chopped Kale ish
• 2 tomatoes (the soup/sauce kind) cut in chunks of about 1/6 th
• 1/2 bunch of oregano (bay area herbs container)
• Thyme (fresh ideally but dry works)
• 2 Bay leaves
• 3 garlic cloves
• 1 .5 tablespoon salt
• 1 tbsp whole peppers
• 8 oz tomato sauce (one can)
• olive oil
• 14 cups water

Directions

1. Par boil the chicken in a pot filled with the water and all the chopped garlic, 2 of the chopped carrots, 2 of the chopped celery sticks, 1/2 onion, thyme, oregano and 1 cup kale along with the kosher salt. Start with room temp water and go about 25 minutes over low to med heat.
2. After the 25 mins or a bit less you have par boiled the chicken.
3. Pull out chicken
4. Simmer veggies another 15 to 20 minutes (depending on how much time u have)
5. Strain the veggies out.
6. Return the pot with the stock to stove and simmer to keep warm. At this point taste, you may or may not need bullion…
7. Meanwhile at any point lightly saute all the remaining  veggies in olive oil. They shouldn’t be soft, just jumping with aroma and flavor.
8. Now add the tomato sauce and cook for 5 more minutes.
9. Meanwhile shred up the chicken in large chunks leaving some on bone but dispersed
10. Pour all the sauced up veggies and the chicken into the broth.
11. Simmer for a good 10-12 or more minutes
12. BOOM DONE! (let sit)