(a version of) Mom’s Chicken Soup

Mom’s chicken soup. But a bit different and combined with using fresh vegetables and its own stock.

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
• 2 tomatoes (the soup/sauce kind) cut in chunks of about 1/6 th
• 1/2 bunch of Parlsey
• Thyme (fresh ideally but dry works)
• 3 garlic cloves
• 1 tablespoon salt +
• 8 oz tomato sauce (one can)
• olive oil
• 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, parsely and 1 cup kale along with the kosher salt. Start with cold water and go about 25 minutes over low to med heat.
2. Skim any floating nastiness as you go
3. After the 25 mins or a bit less you have par boiled the chicken.
4. Pull out chicken
5. Simmer veggies another 15 to 25 minutes (depending on how much time u have)
6. Strain the veggies out.
7. Return the pot with the stock to stove and simmer to keep warm. At this point taste, you may or may not need bullion…
8. Meanwhile at any point lightly saute all the remaining  veggies in olive oil. They shouldn’t be soft, just jumping with aroma and flavor.
9. Now add the tomatoes and the tomato sauce and cook for 5 more minutes.
10. Meanwhile shred up the chicken in large chunks leaving some on bone but dispersed
11. Pour all the sauced up veggies and the chicken into the broth.
12. Simmer for a few more minutes
13. BOOM DONE!