Chicken Soup
1 pound boneless & skinless chicken breast, cut in cubes
1 tablespoons olive oil
1/2 tablespoon vinegar
2 carrots, chopped
2 celery stalks, chopped
1 onion, chopped
1 green pepper, chopped
2 garlic cloves, minced
2 medium potatoes, cut in cubes
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon dry garlic minced
1/2 teaspoon turmeric
1/2 teaspoon red crushed pepper
2 bay leaves
11 cups Water
In a large pot add the chicken cubes. Season the chicken with olive oil, vinegar, 1/2
teaspoon of salt, pepper, dry garlic, turmeric, and red crushed pepper.
Cover the pot and let it sit for 20 to 30 minutes. Cook the chicken in medium heat for
3 to 5 minutes. Add onions and garlic and cook for 3 more minutes. Add water and bay
leaves and bring to boil. Add the carrot, celery, green pepper, potatoes, and 2 teaspoons
of salt and bring to boil again. Stir the soup. Lower the heat, cover, and simmer for 1
hour.
Yield: 8 to 10 servings
