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Ingredients
- 2 lbs. organic chicken parts or you can also use a roast chicken carcass
- 2 ribs of celery chopped
- 3 large carrots chopped
- 1 large onion quartered
- 3 garlic cloves minced
- 1 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon oregano
- 1 1/2 teaspoons salt
- 1 teaspoon whole black peppercorns
Ingredients
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Instructions
- Add chicken, 1/2 the carrots, 1/2 the celery and the onion to the pot. Add salt and peppercorns.
- Cover with water, about 4 cups. For a more intense flavor, you may also substitute low-sodium vegetable or chicken broth for 1/2 of the water.
- Bring to boil, reduce heat and simmer for about 40 minutes until chicken is cooked.
- Transfer chicken to a bowl and let cool. Strain the broth, discarding the vegetables.
- Return broth to the pot and add the remaining vegetables, garlic, turmeric, curry and oregano. Simmer until cooked about 10 to 15 minutes.
- When the chicken is cool enough to handle pull meat from bones and shred into bite size pieces. Add back into the broth.
- Soup is ready to serve..
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